Description Edit

Makes 12 servings

Ingredients Edit

Directions Edit

  1. Blend preserves and brandy; set aside.
  2. Combine rice, Sugar, butter, salt and 2-1/2 cups milk in medium saucepan.
  3. Bring to a boil. Reduce heat; simmer 25 minutes, or until thick and creamy, stirring frequently.
  4. Blend eggs, vanilla and remaining 1/2 cup milk; stir into rice mixture.
  5. Cook 4 minutes longer.
  6. Soften gelatin in 1/3 cup cold water. Stir into hot pudding until dissolved.
  7. Add apricot and brandy mixture; cool. Fold cream into pudding.
  8. Pour into 10-inch fluted tube pan; chill until firm.
  9. Unmold onto serving plate.
  10. Garnish with whipped cream, if desired. Slice to serve.

See also Edit

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