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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Creamy rice custard drizzled with apricot sauce makes a comforting dessert or a refreshingly different breakfast. As a young mother, housewife and substitute teacher, I haven't been cooking all that long, but it's easy to impress people with this recipe since it's simple and delicious. -Elizabeth Montgomery, Allston, MA Ingredients:
1 cup uncooked long grain rice |
3 cups milk |
1/2 cup sugar |
1/2 teaspoon salt |
2 eggs, lightly beaten |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
dash ground cinnamon |
sauce: |
1 can (8-1/2 ounces) apricot halves |
1 can (8 ounces) crushed pineapple, undrained |
1/3 cup packed brown sugar |
2 tablespoons lemon juice |
1 tablespoon cornstarch |
Directions:
1. In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160° or coats the back of a metal spoon (do not boil).
2. Remove from the heat; stir in extracts and cinnamon.
3. For sauce, drain apricot syrup into a small saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 minutes, stirring occasionally. Serve sauce and custard warm or chilled. Yield: 8-10 servings.
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