BAKED RICE PUDDING WITH APRICOTS
The nice thing about baked rice pudding is that you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream & a sprinkle of cinnamon if you like. The recipe is the courtesy of Gale Gand - 2003 - Food Network
Provided by Manami
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
- Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
- Stir the sugar into the cooked rice mixture.
- Stir in the egg yolks.
- Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
- Remove from the oven and let cool.
- Chill until ready to serve.
APRICOT RICE PUDDING
Provided by Food Network
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.
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- Place the rice in a medium stockpot and rinse thoroughly under cold running water, until the starch from the rice is removed and the water runs clear.
- Add the milk to the pot and bring to a boil over medium-high heat. Lower the heat to low and simmer, stirring frequently, until the rice is soft and has absorbed the milk, about 12–15 minutes. Let stand uncovered to cool for 10 minutes.
- Preheat the oven to 375 degrees. Using 1 tablespoon of the butter, grease the bottom and sides of a medium baking or casserole dish. (I used a round 10×2″ pie dish).
- Crack the 3 eggs and separate them in two bowls: 3 egg whites in one bowl and 3 egg yolks in another bowl. Set the egg whites aside. Add the 1 remaining whole egg to the egg yolks and beat lightly with a fork.
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