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Post by Julie on Sept 26, 2002 7:15:41 GMT -6
APRICOT RICE PUDDING
1 1/2 c. cooked short grain rice 1 1/2 c. skim milk 1/4 c. sugar 1 tbsp. butter or margarine 1 egg yolk 1/2 c. chopped apricots, cooked or raw 1 tsp. vanilla extract
Combine rice, 1 cup of milk, sugar, and butter in 2-quart saucepan. Cook until thick and creamy, about 20 minutes, stirring occasionally. Beat egg yolk with remaining 1/2 cup milk. Stir egg mixture and apricots into rice mixture. Cook 5-7 minutes, stirring occasionally. Add vanilla. Stir well. Serves 4.
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