Apricot-Rice Pudding

• 2/3 c. "minute-type" rice
• 2 c. milk
• 2 c. half and half
• 3 eggs
• 1/2 c. sugar
• dash of salt
• 1 tsp. vanilla or almond flavoring
• 10 oz. dried apricots, chopped and stewed
• 2 Tbsp. dark brown sugar

1. Combine rice and 1 1/2 cups milk in a pan.
2. Heat to boiling; cover, remove from heat and set aside.
3. In a large saucepan, combine the remaining milk and half and half.
4. Beat the eggs and add to the pan.
5. Stir in sugar and salt.
6. Heat through.
7. Add vanilla.
8. Place reserved rice in a buttered 9 x 13-inch pan; top with apricots and carefully pour warm egg mixture over the top. Place the pan in a large baking pan, filled with 2 inches of hot water.
9. Bake 1 hour,
10. or until set.
11. Sprinkle brown sugar over the top during the last 15 minutes of baking.
12. Serve warm or cold. Serves 10 to 12.

minutetype, milk, eggs, sugar, salt, vanilla, dried apricots, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857833 (may not work)