Apricot rice pudding
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Apricot rice pudding
  Rice    Pudding    Apricots  
Last updated 6/12/2012 1:04:52 AM. Recipe ID 29578. Report a problem with this recipe.
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      Title: Apricot rice pudding
 Categories: Pudding
      Yield: 12 Servings
    1/2 c  Rice
      1 qt Non-fat milk
    3/4 c  Non-fat egg substitute
           -(equivalent to 3 eggs)
    1/2 c  Sugar
        ds Salt
    1/2 ts Grated lemon zest
      1 ts Vanilla
      6    Apricots, pitted and sliced
           -(about 1 pound)
      2 tb Brown sugar, packed
  Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling.
  Reduce heat. Cover and simmer until milk is absorbed, about 15
  minutes. Combine remaining 2 1/2 cups non-fat milk, egg substitute,
  sugar, salt, lemon zest and vanilla. Stir in apricots.
  Pour into 9" square pan and set in pan of hot water. Bake at 325'F.
  30-40 minutes or until set. Chill until serving time. Just before
  serving sprinkle brown sugar over top of custard and broil until
  sugar melts and top is lightly browned.
  Each serving contains about: 114 calories; 86 milligrams sodium; 2
  milligrams cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams
  protein; 0.24 gram fiber.

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Recipe ID 29578 (Apr 03, 2005)

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