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==Description==
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== Description ==
 
Makes 8 servings.
 
Makes 8 servings.
===Ingredients===
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=== Ingredients ===
* 3 cups cooked rice
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* 3 cups cooked [[rice]]
* 1/2 cup chopped dried apricots*
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* 1/2 cup chopped [[dried apricot]]s*
* 1/2 cup sugar, divided
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* 1/2 cup [[Granulated sugar|Sugar]], divided
* 1 tablespoon butter or margarine
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* 1 tablespoon [[butter]] or [[margarine]]
* 3 cups milk, divided
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* 3 cups [[milk]], divided
* 3 eggs, separated
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* 3 [[egg]]s, separated
* 1 teaspoon vanilla extract
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* 1 teaspoon [[vanilla extract]]
* 1/4 teaspoon cream of tartar
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* 1/4 teaspoon [[cream of tartar]]
* 1/8 teaspoon salt
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* 1/8 teaspoon [[salt]]
* 1 teaspoon brandy extract
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* 1 teaspoon [[brandy extract]]
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===Directions===
 
Combine rice, apricots, 1/4 cup sugar, butter and 2-1/2 cups milk in 3-quart saucepan. Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally.
 
 
 
 
Beat egg yolks with remaining 1/2 cup milk, stir into rice mixture, and cook 2 to 3 minutes. Remove from heat; stir in vanilla. Pour into buttered 2-1/2-quart baking dish.
 
 
 
 
Beat egg whites with cream of tartar, salt and brandy extract until foamy. Add remaining 1/4 cup sugar and beat until stiff but not dry. Spread over pudding. Bake at 350 degrees 9 to 12 minutes.
 
   
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== Directions ==
   
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# Combine [[rice]], [[apricots]], 1/4 cup [[Granulated sugar|Sugar]], [[butter]] and 2-1/2 cups [[milk]] in 3-quart saucepan.
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# Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally.
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# Beat [[egg]] [[egg yolk|yolks]] with remaining 1/2 cup [[milk]], stir into [[rice]] mixture, and cook 2 to 3 minutes.
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# Remove from heat; stir in [[vanilla]]. Pour into buttered 2-1/2-quart baking dish.
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# Beat [[egg]] whites with [[cream of tartar]], [[salt]] and [[brandy extract]] until foamy.
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# Add remaining 1/4 cup [[Granulated sugar|Sugar]] and beat until stiff but not dry. Spread over pudding.
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# Bake at 350 degrees 9 to 12 minutes.
   
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== See also ==
   
===Other Links===
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[[Category:Apricot Desserts]]
==See also==
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[[Category:Apricot Recipes]]
[[Category:Desserts]]
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[[Category:Brandy extract Recipes]]
[[Category:Recipes]]
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[[Category:Dessert Recipes]]
[[category:Apricot Recipes]]
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[[Category:Dried apricot Recipes]]
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[[Category:Rice Recipes]]
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[[Category:Vanilla extract Recipes]]

Latest revision as of 13:48, March 23, 2011

Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  1. Combine rice, apricots, 1/4 cup Sugar, butter and 2-1/2 cups milk in 3-quart saucepan.
  2. Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally.
  3. Beat egg yolks with remaining 1/2 cup milk, stir into rice mixture, and cook 2 to 3 minutes.
  4. Remove from heat; stir in vanilla. Pour into buttered 2-1/2-quart baking dish.
  5. Beat egg whites with cream of tartar, salt and brandy extract until foamy.
  6. Add remaining 1/4 cup Sugar and beat until stiff but not dry. Spread over pudding.
  7. Bake at 350 degrees 9 to 12 minutes.

See also Edit

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