** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In heavy saucepan, bring milk and rice to boil.
2. Reduce heat to low; cover and simmer very gently, stirring occasionally, for 15 minutes.
3. Stir in sugar, raisins, apricots and salt; cover and simmer gently, stirring occasionally, for about 30 minutes or until rice is very tender.
4. In bowl, beat egg; stir in 2 cups of rice mixture, then stir entire mixture back into saucepan.
5. Remove pan from heat; stir in vanilla, cinnamon and nutmeg.
6. Cover and let cool for 30 minutes or just until warm.
7. You can serve this pudding warm or refrigerate it until it's chilled.
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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Rice, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.