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Almond Rice Pudding with Apricot Sauce

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Makes 12 servings

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

Directions To Prepare Almond Rice Pudding with Apricot Sauce
#Combine rice, milk and salt in large saucepan.
#Bring to a boil, reduce heat, and simmer gently 50 to 60 minutes, or until thick and creamy, stirring frequently.
#Remove from heat. Stir in butter and 1/2 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 1/4 cup Sugar, and beat until stiff but not dry.
#Fold into rice mixture. Pour into buttered 2-1/2- to 3-quart ring mold or baking dish; place in large pan of hot water.
#Bake at 350 degrees 45 minutes, or until knife inserted near center comes clean.
#Remove mold from water; allow to stand 15 minutes. Carefully unmold onto serving dish.
#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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Sunday, February 25, 2018, 10:01 am

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