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Recipe Name: Apricot Rice Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Raw short-grain rice, such
as Arborio
rinsed in a
colander until the
water runs clear
4 1/2 Cup(s) Milk
1/4 Cup(s) Diced Dried Apricots
1/4 Vanilla bean, split
lengthwise
and soft insides
scraped out and
reserved
1/2 Teaspoon(s) Freshly grated lemon zest
4 Egg yolks
1/2 Cup(s) Sugar
Directions:
Bring the rice, milk, apricots, vanilla scrapings and lemon zest to a
simmer in a covered heavy saucepan over medium heat. Immediately
reduce the heat to as low as possible, cover tightly, and simmer
gently, stirring occasionally, until the rice is very tender, 20 to 25
minutes. Turn off the heat. Stir the egg yolks into the cooked rice
mixture and stir just until thickened, 1 to 2 minutes. Stir in the
sugar. Spoon the rice pudding into ramekins or dessert cups and let
cool. Cover tightly with plastic wrap and refrigerate at least 2
hours. Converted by MC_Buster. Per serving: 1299 Calories (kcal); 57g
Total Fat; (39% calories from fat); 47g Protein; 152g Carbohydrate;
1000mg Cholesterol; 568mg Sodium Food Exchanges: 0 Grain(Starch); 1
Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 6 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0057 Converted by
MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1909
Calories From Fat: 401
Total Fat: 45.5g
Cholesterol: 808.3mg
Sodium: 552.2mg
Potassium: 1990.8mg
Carbohydrates: 335.6g
Fiber: 14.5g
Sugar: 173.1g
Protein: 59.9g


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