Almond Rice Pudding with Apricot Sauce

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

Description

Makes 12 servings

Ingredients

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

Directions

1. Combine rice, milk and salt in large saucepan.
2. Bring to a boil, reduce heat, and simmer gently 50 to 60 minutes, or until thick and creamy, stirring frequently.
3. Remove from heat. Stir in butter and 1/2 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 1/4 cup Sugar, and beat until stiff but not dry.
8. Fold into rice mixture. Pour into buttered 2-1/2- to 3-quart ring mold or baking dish; place in large pan of hot water.
9. Bake at 350 degrees 45 minutes, or until knife inserted near center comes clean.
10. Remove mold from water; allow to stand 15 minutes. Carefully unmold onto serving dish.
11. Combine preserves and brandy in small saucepan; heat through. Pour over rice pudding.
12. Garnish with fresh strawberries, whipped cream and sliced almonds, if desired.

See also