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Custard: Apricot Rice Custard

Source of Recipe

Elizabeth Montgomery


List of Ingredients

1 cup uncooked long grain rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 dash ground cinnamon

SAUCE:
8 ounces apricot halves
8 ounces undrained crushed pineapple
1/3 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch


Recipe

In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan. Cook and stir for 15 mins or until mixture coats a spoon (do not boil). Remove from the heat; stir in extracts and cinnamon. For sauce, drain apricot syrup into a saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 mins, stirring occasionally. Serve sauce and custard warm or chilled. Yield: 8-10.