Old-Fashioned Rice Pudding

By Hklbrries

Ingredients

• 3 cups milk
• 2 cups cooked rice
• 1/2 cup sugar
• 1/4 tsp salt
• 4 eggs, beaten
• 2 tsp vanilla extract
• 1 can (16- or 17-ounces) apricot halves, drained
• 1/2 cup light brown sugar

Details

Servings 6

Preparation

Step 1

In large saucepan, combine milk, cooked rice, sugar and salt. Cook over medium heat until hot. Beat eggs and vanilla until mixed. Stir small amound of hot mixture into eggs. Quickly add eggs to milk mixture, beating constantly to prevent lumping. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon. Pour into a buttered oven-proof 1 1/2-quart oval baking dish. Arrange drained apricots on pudding. Sprinkle top evenly with brown sugar. Place dish in large shallow pan; fill with water. Bake in a 325 F oven for 60 minutes or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or cold.