Ingredients
- 2 lowfat milk
- 2 eggs
- 5/8 apricot (dried halves)
- 1 1/4 c rice (cooked)
- 3/8 c sugar
- 3 tb brown sugar
- 2 tb butter
- 1 ts vanilla
- 1/4 ts salt
- 1/4 ts cinnamon (ground)
- 1/8 ts nutmeg
-chocolate sauce, Optional -whipped cream, Optional -chocolate leaf, Optional -almonds, toasted, Optional Drizzle butter evenly into 6 individual oven-proof molds. Sprinkle with brown sugar; arrange apricots evenly over brown sugar. Stir sugar into milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots. Place molds in 13 X 9-inch pan with about 1-inch hot water; bake at 350 degrees F. 20 to 25 minutes, or until custard is set. Unmold immediately; let cool. To serve place pudding on plate. If desired, spoon chocolate sauce on plate around pudding and garnish with whipped cream, chocolate leaves and toasted almonds.
