Easy recipe Easy Recipe Almond Brown Rice Pudding

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Makes about six servings. Easy Recipe Almond Brown Rice Pudding. ¼ cup dried chopped apricots ½ cup Sauternes or other dessert wine two egg yolks two tablespoons confectioners sugar (Recipes by ingridients sugar) ½ teaspoon vanilla extract (Recipes by ingridients extract) ½ teaspoon almond extract (Recipes by ingridients extract) about one cup heavy cream, scalded about one½ cups cooked long-grain brown rice ¼ cup whole roasted almonds Raspberry coulis ½ pint fresh raspberries or two ten-ounce packages frozen raspberries, drained ¼ cup confectioners sugar (Recipes by ingridients sugar) ¼ cup raspberry liqueur Crème Anglaise three egg yolks ¼ cup confectioners sugar (Recipes by ingridients sugar) ½ cup heavy cream ½ teaspoon vanilla extract (Recipes by ingridients extract) ⅛ teaspoon almond extract (Recipes by ingridients extract) Directions Simmer wine and apricots in small saucepan for five minutes. Set aside. Easy Recipe Almond Brown Rice Pudding. Beat egg yolks for two minutes in small mixing bowl. Add confectioners sugar beat about six minutes. Add vanilla and almond extracts continue mixing on low speed. Add apricots, rice, almonds and mix thoroughly. Easy Recipe Almond Brown Rice Pudding. Pour into buttered about one½-quart baking dish. Bake at about two hundred and seventy-five°F for fourty-five to fifty-five minutes, or until custard is firm. Easy Recipe Almond Brown Rice Pudding. Let cool to room temperature. Raspberry coulis Mix raspberries, confectioners sugar (Recipes by ingridients sugar) and liqueur in food processor or blender. Strain seeds from mixture. Crème Anglaise Beat egg yolks two minutes in small mixing bowl. Add confectioners sugar (Recipes by ingridients sugar) and cream beat about six minutes. Easy Recipe Almond Brown Rice Pudding. Add vanilla and almond extracts beat an additional minute. Serving Spoon raspberry coulis onto plates. Spoon pudding over coulis. Pour Crème Anglaise over pudding..