Almond Rice Pudding with Apricot Glaze

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Makes 6 servings.



  1. Combine rice, milk and salt in medium saucepan.
  2. Bring to a boil, reduce heat, and simmer gently 40 to 50 minutes, or until thick and creamy, stirring frequently.
  3. Remove from heat.
  4. Stir in butter and ¼ cup sugar.
  5. Spoon rice into mixing bowl; cool.
  6. Beat yolks with cream until well blended.
  7. Stir into rice mixture.
  8. Add almonds, amaretto and vanilla.
  9. Beat egg whites until frothy, add remaining 2 tablespoons sugar, and beat until stiff but not dry.
  10. Fold into rice mixture.
  11. Pour into buttered 1½- to 2-quart baking dish; set in pan filled with 1 inch hot water.
  12. Bake at 350°F for 30 to 40 minutes, or until knife inserted near center comes out clean.
  13. Remove dish from water; allow to stand 15 minutes.
  14. Spoon pudding into serving dishes.
  15. Combine preserves and brandy in small saucepan; heat through.
  16. Pour over rice pudding.
  17. Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.