Title: Apricot Rice Custard
Categories: Rice Dessert
Yield: 8 Servings
| 1 | c | Uncooked long grain rice |
| 3 | c | Milk |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | | Eggs, lightly beaten |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| | | Dash ground cinnamon |
| | | SAUCE: |
| 1 | | Apricot halves 8 1/2 oz can |
| 1 | | Crushed pineapple, drain 8oz |
| 1/3 | c | Packed brown sugar |
| 2 | tb | Lemon juice |
| 1 | tb | Cornstarch |
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. Cool 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. Serve sauce and custard
warm or chilled. Yield 8-10 servings.