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Apricot Topped Rice Pudding

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Ingredients
  Milk 1 Quart
  Uncooked white rice 1 Cup (16 tbs) (Regular Variety)
  Salt To Taste
  Vanilla bean 1
  Dried apricots 12
  Granulated sugar 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Eggs 4 , separated
  Grated lemon peel 1 Teaspoon
  Cream of tartar 1⁄8 Teaspoon
Directions

About 3 hours before serving: In double-boiler top, over direct heat, bring milk just to boiling; stir in rice and 1/2 teaspoon salt; add vanilla bean.
In double boiler, over boiling water, cook over low heat until thickened, stirring occasionally, 30 to 40 minutes or until rice is soft and liquid absorbed.
Chill about 1 hour.
Remove vanilla bean.
Meanwhile, in small saucepan, cook apricots with 1 cup water for 5 minutes.
Add 1/4 cup sugar and cook 5 minutes more; drain.
Preheat oven to 350°F.
In large bowl, with electric mixer at medium speed, cream butter with 3/4 cup sugar and egg yolks until fluffy; then stir in rice mixture and lemon peel.
Beat egg whites with 1/4 teaspoon salt and 1/8 teaspoon cream of tartar until stiff but not dry; carefully fold into rice.
Pour into well-buttered 12" by 8" by 2" baking dish; bake 30 minutes.
Arrange apricots on rice; bake 10 minutes more.
Serve warm or cold.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Beating
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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