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No edit summary |
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===Ingredients=== |
===Ingredients=== |
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* 3 cups cooked [[rice]] |
* 3 cups cooked [[rice]] |
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| − | * 1/2 cup chopped dried apricots* |
+ | * 1/2 cup chopped [[dried apricots]]* |
* 1/2 cup [[Sugar]], divided |
* 1/2 cup [[Sugar]], divided |
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* 1 tablespoon [[butter]] or [[margarine]] |
* 1 tablespoon [[butter]] or [[margarine]] |
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* 3 cups [[milk]], divided |
* 3 cups [[milk]], divided |
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| − | * 3 eggs, separated |
+ | * 3 [[eggs]], separated |
* 1 teaspoon [[vanilla extract]] |
* 1 teaspoon [[vanilla extract]] |
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* 1/4 teaspoon [[cream of tartar]] |
* 1/4 teaspoon [[cream of tartar]] |
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* 1 teaspoon [[brandy extract]] |
* 1 teaspoon [[brandy extract]] |
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===Directions=== |
===Directions=== |
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| − | 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. |
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Revision as of 12:57, 15 June 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.