Apricot Rice Custard Recipe
A plateful of temptation best describes this Apricot Rice Custard recipe. Even though Apricot Rice Custard is a Dessert I relish it any time of the day. The Apricot Rice Custard is made with Rice which is easily available at any grocery store. I cant believe you still haven't attempted to prepare my Apricot Rice Custard recipe.
Ingredients
1 cup uncooked long grain rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Dash ground cinnamon
SAUCE:
1 can (8-1/2 ounces) apricot halves
1 can (8 ounces) crushed pineapple, undrained
1/3 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
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.
