Ingredients
- 2 lowfat milk
- 2 eggs
- 5/8 apricot (dried halves)
- 150 gr rice (cooked)
- 65 gr sugar
- 40 gr brown sugar
- 28 gr butter
- 4 gr vanilla
- 1 gr salt
- 1 gr cinnamon (ground)
- 1 gr 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 23 cm pan with about 3 cm hot water; bake at 180ºC . 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.
