Almond Rice Pudding with Apricot Glaze

Recipes Wiki, the recipe cookbook YOU can contribute to!

Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also 3 Comments

Description

Makes 6 servings.

Ingredients

• 1/2 cup uncooked has-ingredient::rice
• 2 1/2 cups has-ingredient::milk
• 1/8 teaspoon has-ingredient::salt
• 2 tablespoons has-ingredient::butter or has-ingredient::margarine
• 6 tablespoons has-ingredient::sugar, divided
• 3 has-ingredient::eggs, separated
• 1/4 cup has-ingredient::whipping cream
• 1/4 cup blanched has-ingredient::slivered almonds, toasted
• 3 tablespoons has-ingredient::amaretto liqueur
• 1 teaspoon has-ingredient::vanilla extract
• 1/2 cup has-ingredient::apricot preserves or glaze
• 1 tablespoon has-ingredient::brandy

Directions

1. Combine rice, milk and salt in medium saucepan.
2. Bring to a boil, reduce heat, and simmer gently 40 to 50 minutes, or until thick and creamy, stirring frequently.
3. Remove from heat. Stir in butter and 1/4 cup Sugar.
4. Spoon rice into mixing bowl; cool.
5. Beat yolks with cream until well blended.
6. Stir into rice mixture. Add almonds, amaretto and vanilla.
7. Beat egg whites until frothy, add remaining 2 tablespoons Sugar, and beat until stiff but not dry.
8. Fold into rice mixture. Pour into buttered 1-1/2- to 2-quart baking dish; set in pan filled with 1 inch hot water.
9. Bake at 350 degrees 30 to 40 minutes, or until knife inserted near center comes out clean.
10. Remove dish from water; allow to stand 15 minutes.
11. Spoon pudding into serving dishes.
12. Combine preserves and brandy in small saucepan; heat through.
13. Pour over rice pudding. Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.

See also