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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Rice Pudding

Recipe Tags: Pudding Recipes

Date Added: January 04, 2014


1/2 Cup Rice 1/2 Cup Rice boiled and drained
1 Quart Milk 1 Quart Non-fat milk
3/4 Cup Egg Substitute 3/4 Cup Non-fat egg substitute (equivalent to 3 eggs)
1/2 Cup Sugar 1/2 Cup Sugar
1 Dash Salt 1 Dash Salt to 1 ts
1/2 Teaspoon Lemon 1/2 Teaspoon Grated lemon zest
1 Teaspoon Vanilla 1 Teaspoon Vanilla almond or lemon flav
6 Unit Apricots 6 Unit Apricots pitted and sliced (about 1 pound)
2 Tablespoons Brown Sugar 2 Tablespoons Brown sugar packed
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1. Combine rice and 1 1/2 cups non-fat milk in saucepan.

2. Heat to boiling. Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes.

3. Combine remaining 2 1/2 cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla.

4. Stir in apricots. Pour into 9" square pan and set in pan of hot water.

5. Bake at 325'F 30-40 minutes or until set. Chill until serving time.

6. Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Milk, Gluten, Rice, Natural Sweeteners, Apricot, Citric Acid allergies.
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