Golden Apricot Rice Pudding

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Golden Apricot Rice Pudding

2 tablespoons Butter or margarine, melted
3 tablespoons Brown sugar, firmly packed
2/3 cup Dried apricot halves,
1/3 cup Sugar
1 1/3 cups 2% lowfat milk, scalded
1 1/4 cups Cooked rice
1/4 teaspoon Salt
1/4 teaspoon Ground cinnamon
1/8 teaspoon Nutmeg
2 Eggs, beaten
1 teaspoon Vanilla

Instructions:

Drizzle butter evenly into 6 individual oven-proof molds. Sprinkle with brown sugar; arrange apricots evenly over brown sugar. Stir sugar into milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots. Place molds in 13 X 9-inch pan with about 1-inch hot water; bake at 350ºF. 20 to 25 minutes, or until custard is set. Unmold immediately; let cool. To serve place pudding on plate. If desired, spoon chocolate sauce on plate around pudding and garnish with whipped cream, chocolate leaves and toasted almonds.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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