Apricot Rice Pudding

• 1/2 cup rice
• 1 quart milk, skim
• 3/4 cup liquid egg substitute non-fat (equivalent to 3 eggs)
• 1/2 cup sugar
• 1 dash salt
• 1/2 teaspoon lemon zest grated
• 1 teaspoon vanilla extract
• 6 each apricots pitted and sliced (about 1 pound)
• 2 tablespoons brown sugar packed

1. Combine rice and 1 1/2 cups non-fat milk in saucepan.
2. Heat to boiling.
3. Reduce heat.
4. Cover and simmer until milk is absorbed, about 15 minutes.
5. Combine remaining 1 1/2 cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla.
6. Stir in apricots.
7. Pour into 9" square pan and set in pan of hot water.
8. Bake at 325F (160C).
9. 30 to 40 minutes or until set.
10. Chill until serving time.
11. Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned.

rice, milk, liquid egg substitute non, sugar, salt, lemon zest, vanilla, brown sugar

Taken from recipeland.com/recipe/v/apricot-rice-pudding-3337 (may not work)