Recipe - Rice Pudding With Passionfruit Sauce

2 One fourth cup 2% lowfat milk
One half cup Sugar
1 teaspoon Grated lemon rind
1 teaspoon Vanilla extract
1 Egg, lightly beaten
2 cup Cooked mediumgrain rice,
chilled
Vegetable cooking spray
Passionfruit Sauce
Orange rind strips,
(optional)

PASSIONFRUIT SAUCE
One fourth cup Orange juice
3 tablespoon Sugar
15 Dried apricots, (3 ounces)
1 Passionfruit
1 One fourth cup Water

Combine the first 5 ingredients in a bowl; stir well. Stir in rice. Spoon
into a 11/2quart souffleÇ dish coated with cooking spray.

Bake at 350 degrees for 1One half hours or until set. Let cool in dish for 10
minutes, and then invert rice pudding onto a serving platter. Let cool;
cover and chill for at least 1 hour. Yield: 6 servings.

INSTRUCTIONS FOR PASSIONFRUIT SAUCE: Combine the frist 3 ingredients in a
small saucepan, and set aside.

Cut passionfruit in half crosswise; scoop out pulp and seeds. Using the
back of a spoon, press the pulp throught a sieve to remove the seeds.

Stir the passionfruit pulp into the apricot mixture, and bring mixture to a
boil. Reduce heat, and simmer, uncovered, 10 minutes. Remove from heat, and
let cool.

Place apricot mixture in fodd processor, and process until smooth. Add
water, and process until well blended. Cover and chill. Yield: 1One half cups
(serving size: One fourth cup).

Per serving: 1193 Calories; 5g Fat (3% calories from fat); 20g Protein;
295g Carbohydrate; 37mg Cholesterol; 97mg Sodium

Serving Ideas : Garnish with orange rind strips, if desired.

NOTES : Chilling the rice makes it sticky a must for this recipe. So
cook the rice at least 4 hours ahead of time, and refrigerate it. Top each
1/2cup serving of pudding with One fourth cup of Passionfruit Sauce.

Recipe by: Cooking Light, October 1994, page 95

Posted to MCRecipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.