Almond Brown Rice Pudding

Description
Makes 6 servings.

Ingredients

 * ¼ cup dried chopped apricots
 * ½ cup Sauternes or other dessert wine
 * 2 egg yolks
 * 2 tablespoons confectioners' sugar
 * ½ teaspoon vanilla extract
 * ½ teaspoon almond extract
 * 1 cup heavy cream, scalded
 * 1½ cups cooked long-grain brown rice
 * ¼ cup whole roasted almonds

Raspberry coulis

 * ½ pint fresh raspberries or two 10-ounce packages frozen raspberries, drained
 * ¼ cup confectioners' sugar
 * ¼ cup raspberry liqueur

Crème Anglaise

 * 3 egg yolks
 * ¼ cup confectioners' sugar
 * ½ cup heavy cream
 * ½ teaspoon vanilla extract
 * ⅛ teaspoon almond extract

Directions

 * 1) Simmer wine and apricots in small saucepan for 5 minutes.
 * 2) Set aside.
 * 3) Beat egg yolks for 2 minutes in small mixing bowl.
 * 4) Add confectioners' sugar; beat 6 minutes.
 * 5) Add vanilla and almond extracts; continue mixing on low speed.
 * 6) Add apricots, rice, almonds and mix thoroughly.
 * 7) Pour into buttered 1½-quart baking dish.
 * 8) Bake at 275°F for 45 to 55 minutes, or until custard is firm.
 * 9) Let cool to room temperature.

Raspberry coulis

 * 1) Mix raspberries, confectioners' sugar and liqueur in food processor or blender.
 * 2) Strain seeds from mixture.

Crème Anglaise

 * 1) Beat egg yolks 2 minutes in small mixing bowl.
 * 2) Add confectioners' sugar and cream; beat 6 minutes.
 * 3) Add vanilla and almond extracts; beat an additional minute.

Serving

 * 1) Spoon raspberry coulis onto plates.
 * 2) Spoon pudding over coulis.
 * 3) Pour Crème Anglaise over pudding.