Apricot Rice Pudding
|Raw rice||1⁄2 Cup (8 tbs) (white or brown, not processed)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Soaked dried apricots||3⁄4 Cup (12 tbs), well-drained|
Mix rice, sugar, salt, and nutmeg in shallow 2 1/2-quart baking dish.
Add 1 quart milk.
Then, to prevent spilling, add second quart of milk after placing dish in oven.
Bake in preheated slow oven (325Â°F.) for 2 1/2 hours, stirring twice during first hour.
Stir the brown crust into pudding several times during remainder of baking.
Cut apricots into strips.
Add 30 minutes before pudding is done.
Then allow crust to form again.