Apricot Rice Custard

• 1 cup uncooked long grain rice
• 3 cups milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Dash ground cinnamon
• 1 can (8-1/2 ounces) apricot halves
• 1 can (8 ounces) crushed pineapple, undrained
• 1/3 cup packed brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch

1. In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160u0b0 or coats the back of a metal spoon (do not boil).
2. Remove from the heat; stir in extracts and cinnamon.
3. For sauce, drain apricot syrup into a small 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.

long grain rice, milk, sugar, salt, eggs, vanilla, almond extract, ground cinnamon, apricot halves, pineapple, brown sugar, lemon juice, cornstarch

Taken from www.tasteofhome.com/recipes/apricot-rice-custard/ (may not work)