You are here

Apricot Rice Custard

Chef.at.Home's picture
Ingredients
  Long grain rice 1 Cup (16 tbs), uncooked
  Milk 3 Cup (48 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  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
  Cornstarch 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Ingredient: 
Rice
Interest: 
Everyday

Rate It

Your rating: None
4.35
Average: 4.4 (13 votes)