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 written cooking instructions far back into antiquity, in fact as far back into recorded history as the Egyptians, and maybe even further. Having said that, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the early Romans used many spices, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Moving our culinary historical trip onwards, there are some books which were published in the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that is served today, but instead descriptions of the types of meals prepared by the chefs of the rich people of the period. In the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices such as basil and coriander. These new spices and herbs was responsible for a surge in recipe publications, the majority of which are kept safe in academic collections. When we get to the 1900s, recipe publications are greatly in demand as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Apricot Rice Pudding recipe.
