FANDOM


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* 1/8 teaspoon salt
 
* 1/8 teaspoon salt
 
* 1 teaspoon brandy extract
 
* 1 teaspoon brandy extract
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===Directions===
 
===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.
 
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 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.
 
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.
 
 
 
   
 
===Other Links===
 
===Other Links===
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[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[category:Apricot Recipes]]
 
[[category:Apricot Recipes]]
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[[Category:Dried apricot Recipes]]

Revision as of 14:33, April 23, 2006

Description

Makes 8 servings.

Ingredients

  • 3 cups cooked rice
  • 1/2 cup chopped dried apricots*
  • 1/2 cup sugar, divided
  • 1 tablespoon butter or margarine
  • 3 cups milk, divided
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon brandy extract

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.

Other Links

See also

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