Apricot Rice Pudding Recipe

Ingredients

1/2 cup rice
1 qt non-fat milk
3/4 cup non-fat egg substitute (equivalent, to 3 eggs)
1/2 cup sugar
1 dash salt
1/2 tsp grated lemon zest
1 tsp vanilla
6 apricots, pitted and sliced (about, 1 pound)
2 tbsp brown sugar, packed


Directions

Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling.
Reduce heat. Cover and simmer until milk is absorbed, about 15
minutes. Combine remaining 2 1/2 cups non-fat milk, egg substitute,
sugar, salt, lemon zest and vanilla. Stir in apricots.

Pour into 9" square pan and set in pan of hot water. Bake at 325'F.
30-40 minutes or until set. Chill until serving time. Just before
serving sprinkle brown sugar over top of custard and broil until
sugar melts and top is lightly browned.

Each serving contains about: 114 calories; 86 milligrams sodium; 2
milligrams cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams
protein; 0.24 gram fiber.


Servings: 12 servings

 

 

Apricot Rice Pudding Recipe brought to you by Recipe Ideas


Categories: Dessert; Fruit; Rice; Vegetable


The History of Recipes

We are able to track the history of `recipes` way back into antiquity, in truth as far back into history as pharonic Egypt, and possibly even further. However, these, ancient cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.

As we move into The time of the romans around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman chefs were skilled in the use of many aromatic flavours, including some familiar names for example thyme, rue and asafoetida.

During the next few centuries, the rich and powerful families of Europe tried to serve up the most extravagent meals, and as a result chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down recipes common in their social group.

By the advent of the 20th century, cookery publications are increasing in popularity as a result of increased literacy, more spare time and having more money to spend.

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We hope you enjoy this Apricot Rice Pudding recipe.

 


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