Amount
Ingredient
Preparation



2
tablespoons
butter

or margarine, melted



3
tablespoons
brown sugar

firmly packed



2/3
cup
apricots, dried

halves, plumped



1/3
cup
sugar





1 1/3
cups
milk, skim

or 2%, scalded



1 1/4
cups
rice

cooked



1/4
teaspoon
salt





1/4
teaspoon
cinnamon

ground



1/8
teaspoon
nutmeg





2
each
eggs

beaten



1
teaspoon
vanilla extract





1
x
chocolate sauce

optional



1
x
whipped cream

optional



1
x
chocolate

leaf, optional



1
x
almonds

toasted, optional

 Drizzle butter evenly into 6 individual oven-proof molds.

Sprinkle with brown sugar; arrange apricots evenly over brown sugar.

Stir sugar into milk; add rice.

Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots.

Place molds in 13 X 9-inch pan with about 1-inch hot water; bake at 35 degrees F. 2 to 25 minutes, or until custard is set.

Unmold immediately; let cool.

To serve place pudding on plate.

If desired, spoon chocolate sauce on plate around pudding and garnish with whipped cream, chocolate leaves and toasted almonds.