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Apricot Rice Pudding

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Ingredients
  Raw rice 1⁄2 Cup (8 tbs) (white or brown, not processed)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Milk 2 Quart
  Soaked dried apricots 3⁄4 Cup (12 tbs), well-drained
Directions

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 (325°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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Preparation Time: 
5 Minutes

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