APRICOT RICE CUSTARD

Apricot Rice Custard image

Creamy rice custard drizzled with apricot sauce makes a comforting dessert or a refreshingly different breakfast. As a young mother, housewife and substitute teacher, I haven't been cooking all that long, but it's easy to impress people with this recipe since it's simple and delicious. -Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Time 50m

Yield 8-10 servings.

Number Of Ingredients 14

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

Steps:

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, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160° or coats the back of a metal spoon (do not boil). , Remove from the heat; stir in extracts and cinnamon. , For sauce, drain apricot syrup into a small saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 minutes, stirring occasionally. Serve sauce and custard warm or chilled.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.