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
It is quite possible to trace the history of transcribed cooking instructions back into history, in truth as far back into recorded history as ancient Egypt, and possibly even further. Having said that, sadly, these ancient cook books were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Moving on, there are a couple of interesting cookery books which appeared in the 1300s : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals cooked for the upper classes of that time. During the next few hundred years, the wealthy families of Wesstern Europe tried to serve the most exotic meals, and consequentially chefs and their collection of recipes became highly prized. Even so, it was during the 1800s that fine cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes of the day. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apricot Rice Pudding recipe.
