Apricot Rice Custard

This recipe is a Grand Prize winner. With or without the sauce you can use your left-over rice and have a light dessert.

1 cup uncooked long grain rice
OR 3 cups cooked rice

3 cups milk, regular or skim
1/2 cup sugar
1/2 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla extract
Dash ground cinnamon

SAUCE:
1 can ( 8-1/2 oz.) apricot halves
1 can ( 8 oz.) crushed pineapple, undrained
1/3 cup packed brown sugar
2 Tbs. lemon juice
1 Tb. Cornstarch

In a large saucepan, cook rice according to package directions.
To cooked rice add 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 minutes or until mixture coats a spoon ( do not boil).
Remove from the heat; stir in vanilla 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 minutes, stirring occasionally.
Serve sauce and custard warm or chilled.

Yield: 8-10 servings.

NOTE: 3 cups left-over, cooked rice replaces the 1 cup uncooked rice.

JACQUELINE'S COOKBOOK