Apricot Rice Pudding Recipe
Summary
Ingredients
| White and brown rice | 1/2 Cup (16 tbs), Processed | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Milk | 2 Quart | |
| Dried apricots | 3/4 Cup (16 tbs), drained |
Directions
Mix rice, sugar, salt, and nutmeg in shallow 2 1/2-quart baking dish.
Add 1 quart milk.
Then, to prevent spilling, add second quart of milk after placing dish in oven.
Bake in preheated slow oven (325°F.) for 2 1/2 hours, stirring twice during first hour.
Stir the brown crust into pudding several times during remainder of baking.
Cut apricots into strips.
Add 30 minutes before pudding is done.
Then allow crust to form again.
Add 1 quart milk.
Then, to prevent spilling, add second quart of milk after placing dish in oven.
Bake in preheated slow oven (325°F.) for 2 1/2 hours, stirring twice during first hour.
Stir the brown crust into pudding several times during remainder of baking.
Cut apricots into strips.
Add 30 minutes before pudding is done.
Then allow crust to form again.
Chef
