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martes, 7 de febrero de 2012

Apricot Rich Pudding (4 servings)

1 1/2 cups cooked short grain rice
1 1/2 cups skim milk
1/4 cup sugar
1 tbsp butter
1 egg yolk
1/2 cup chopped apricots
1 tsp vanilla

Combine rice, 1 cup milk, sugar and butter in 2 or 3 qt saucepan.  Cook over medium heat until thick and creamy, about 20 minutes stirring occasionally.
Beat egg yolk with remaining milk, stir egg mixture with apricots into rice mixture.  Cook 5 to 7 minutes,  Add vanilla and stir.

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