Apricot Rice Custard Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| Milk | 3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 2 eggs, lightly beaten | ||
| Vanilla extract | 1/2 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Dash ground cinnamon | ||
| Apricot | 1 Can (10oz) (SAUCE:) | |
| Crushed pineapple | 1 Can (10oz), undrained (SAUCE:) | |
| Packed brown sugar | 1/3 Cup (16 tbs) (SAUCE:) | |
| Lemon juice | 2 Tablespoon (SAUCE:) | |
| Cornstarch | 1 Tablespoon (SAUCE:) | |
Directions
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.
Cook 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.
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.
Cook 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.
Chef
