Almond Brown Rice Pudding

Description
Makes 6 servings.

Ingredients

 * 1/4 cup dried chopped apricots
 * 1/2 cup Sauterne or other dessert wine
 * 2 egg yolks
 * 2 tablespoons confectioners Sugar
 * 1/2 teaspoon vanilla extract
 * 1/2 teaspoon almond extract
 * 1 cup heavy cream, scalded
 * 1 1/2 cups cooked long grain brown rice
 * 1/4 cup whole roasted almonds
 * raspberry Coulis:
 * 1/2 pint fresh raspberries or two 10-ounce packages frozen raspberries,
 * drained
 * 1/4 cup confectioners Sugar
 * 1/4 cup raspberry liqueur
 * Creme Anglaise:
 * 3 egg yolks
 * 1/4 cup confectioners Sugar
 * 1/2 cup heavy cream
 * 1/2 teaspoon vanilla extract
 * 1/8 teaspoon almond extract

Directions

 * 1) Simmer wine and apricots in small saucepan for 5 minutes.
 * 2) Set aside. Beat egg yolks for 2 minutes in small mixing bowl.
 * 3) Add Sugar; beat 6 minutes. Add vanilla and almond extracts; continue mixing on low speed.
 * 4) Add apricots, rice, almonds and mix thoroughly. Pour into buttered 1-1/2-quart baking dish.
 * 5) Bake at 275 degrees 45 to 55 minutes, or until custard is firm. Let cool to room temperature.
 * 6) Method for raspberry Coulis: Mix raspberries, Sugar and liqueur in food processor or blender.
 * 7) Strain seeds from mixture. Method for Creme Anglaise: Beat egg yolks 2 minutes in small mixing bowl.
 * 8) Add Sugar and cream; beat 6 minutes. Add vanilla and almond extracts; beat an additional minute.
 * 9) Serving: Spoon raspberry Coulis onto plates. Spoon pudding over coulis. Pour Creme Anglaise over pudding.