Recipe - Golden Apricot Rice Pudding

2 tablespoon Butter or margarine, melted
3 tablespoon Brown sugar, firmly packed
2/3 cup Dried apricot halves,
plumped
1/3 cup Sugar
1 1/3 cup 2% lowfat milk, scalded
1 One fourth cup Cooked rice
One fourth teaspoon Salt
One fourth teaspoon Ground cinnamon
1/8 teaspoon Nutmeg
2 Eggs, beaten
1 teaspoon Vanilla
chocolate sauce, Optional
whipped cream, Optional
chocolate leaf, Optional
almonds, toasted, Optional

Drizzle butter evenly into 6 individual ovenproof molds. Sprinkle with
brown sugar; arrange apricots evenly over brown sugar. Stir sugar into
milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over
apricots. Place molds in 13 X 9inch pan with about 1inch hot water; bake
at 350 degrees F. 20 to 25 minutes, or until custard is set. Unmold
immediately; let cool.

To serve place pudding on plate. If desired, spoon chocolate sauce on plate
around pudding and garnish with whipped cream, chocolate leaves and toasted
almonds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini