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Almond Rice Pudding with Apricot Glaze

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Makes 6 servings.



Ingredients Needed For Almond Rice Pudding with Apricot Glaze
* 1/2 cup uncooked has-ingredient::rice
* 2 1/2 cups has-ingredient::milk
* 1/8 teaspoon has-ingredient::salt
* 2 tablespoons has-ingredient::butter or has-ingredient::margarine
* 6 tablespoons has-ingredient::sugar, divided
* 3 has-ingredient::eggs, separated
* 1/4 cup has-ingredient::whipping cream
* 1/4 cup blanched has-ingredient::slivered almonds, toasted
* 3 tablespoons has-ingredient::amaretto liqueur
* 1 teaspoon has-ingredient::vanilla extract
* 1/2 cup has-ingredient::apricot preserves or has-ingredient::apricot glaze|glaze
* 1 tablespoon has-ingredient::brandy


Directions To Prepare Almond Rice Pudding with Apricot Glaze
#Combine rice, milk and salt in medium saucepan.
#Bring to a boil, reduce heat, and simmer gently 40 to 50 minutes, or until thick and creamy, stirring frequently.
#Remove from heat. Stir in butter and 1/4 cup Sugar.
#Spoon rice into mixing bowl; cool.
#Beat yolks with cream until well blended.
#Stir into rice mixture. Add almonds, amaretto and vanilla.
#Beat egg whites until frothy, add remaining 2 tablespoons Sugar, and beat until stiff but not dry.
#Fold into rice mixture. Pour into buttered 1-1/2- to 2-quart baking dish; set in pan filled with 1 inch hot water.
#Bake at 350 degrees 30 to 40 minutes, or until knife inserted near center comes out clean.
#Remove dish from water; allow to stand 15 minutes.
#Spoon pudding into serving dishes.
#Combine preserves and brandy in small saucepan; heat through.
#Pour over rice pudding. Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.




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Tuesday, June 27, 2017, 12:05 am


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