Title: Golden Apricot Rice Pudding
Categories: Dessert
Yield: 6 Servings

2	tb	Butter or margarine, melted
3	tb	Brown sugar, firmly packed
2/3	c	Dried apricot halves, plumped
1/3	c	Sugar
1 1/3	c	2% lowfat milk, scalded
1 1/4	c	Cooked rice
1/4	ts	Salt
1/4	ts	Ground cinnamon
1/8	ts	Nutmeg
2		Eggs, beaten
1	ts	Vanilla chocolate sauce, Optional whipped cream, Optional ch

Drizzle butter evenly into 6 individual oven-proof molds. Sprinkle with brown sugar; arrange apricots evenly over brown sugar. Stir sugar into milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots. Place molds in 13 X 9-inch pan with about 1-inch hot water; bake at 350 degrees F. 20 to 25 minutes, or until custard is set. Unmold immediately; let cool.

To serve place pudding on plate. If desired, spoon chocolate sauce on plate around pudding and garnish with whipped cream, chocolate leaves and toasted almonds.

Nutrition (per serving): 237 calories

Saturated fat 4 g Total Fat 7 g (25% of calories) Protein 5 g (9% of calories) Carbohydrates 39 g (65% of calories)

Cholesterol 85 mg Sodium 188 mg Fiber 0 g Iron 2 mg Vitamin A 1397 IU Vitamin C 1 mg Alcohol 0 g

Source: USA Rice Council converted from Microcookbook 12/94

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