Apricot Rice Custard
|Long grain rice||1 Cup (16 tbs), uncooked|
|Milk||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Ground cinnamon||1 Dash|
|Canned apricot halves||8 1⁄2 Ounce (1 Can)|
|Canned crushed pineapple||8 Ounce, undrained (1 Can)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
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.
Cook and stir for 15 minutes or until mixture coats a spoon (do not boil).
Remove from the heat; stir in extracts and cinnamon.
For sauce, drain apricot syrup into a saucepan.
Chop apricots; add to syrup.
Stir in remaining sauce ingredients; bring to a boil.
Boil for 2 minutes, stirring occasionally.