Apricot Rice Custard

Name: Apricot Rice Custard
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 241 grams can apricot halves; 73 grams packed brown sugar; 227 grams can crushed pineapple, undrained; 1 Tbsp cornstarch; 2 eggs, lightly beaten; 1 Dash ground cinnamon; 2 Tbsps lemon juice; 185 grams uncooked long grain rice; 732 milliliters milk; 1 teaspoons salt; 100 grams sugar; 1 teaspoons vanilla extract

Apricot Rice Custard might be just the dessert you are searching for. This gluten free and lacto ovo vegetarian recipe serves 10. One serving contains 316 calories, 7g of protein, and 4g of fat. Head to the store and pick up almond extract, milk, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes. If you like this recipe, take a look at these similar recipes: Baked Rice Custard, Apple Custard Pie With Oatmeal Crust, and Baked Caramel Custard.

Instructions

In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160° or coats the back of a metal spoon (do not boil).

Ingredients you will need

Sugar

Egg

Milk

Rice

Salt

Equipment you will use

Sauce Pan

Frying Pan

Remove from the heat; stir in extracts and cinnamon.

Ingredients you will need

Cinnamon

For sauce, drain apricot syrup into a small saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 minutes, stirring occasionally.

Ingredients you will need

Apricot