Almond Rice Pudding with Apricot Sauce


Almond Rice Pudding with Apricot Sauce 1 cup uncooked rice 4 cups milk 4 tablespoons butter or margarine 3/4 cup granulated sugar, divided use 1/4 teaspoon salt 5 large eggs, separated 1/2 cup whipping cream 1/2 cup blanched slivered almonds, toasted 1/3 cup amaretto liqueur 1 tablespoon vanilla extract 1 cup apricot preserves or glaze 2 tablespoons brandy


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 Mixin

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