Almond Rice Pudding with Apricot Glaze


Almond Rice Pudding with Apricot Glaze 1/2 cup uncooked rice 2 1/2 cups milk 1/8 teaspoon salt 2 tablespoons butter or margarine 6 tablespoons granulated sugar, divided use 3 large eggs, separated 1/4 cup whipping cream 1/4 cup blanched slivered almonds, toasted 3 tablespoons amaretto liqueur 1 teaspoon vanilla extract 1/2 cup apricot preserves or glaze 1 tablespoon brandy


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 Mixi

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