1/2 c Rice
1 qt Non-fat milk
3/4 c Non-fat egg substitute
-(equivalent to 3 eggs)
1/2 c Sugar
ds Salt
1/2 t Grated lemon zest
1 t Vanilla
6 Apricots, pitted and sliced
-(about 1 pound)
2 T Brown sugar, packed
Combine rice and 1-1/2 cups non-fat milk in saucepan. Heat to boiling.
Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes.
Combine remaining 2-1/2 cups non-fat milk, egg substitute, sugar,
salt, lemon zest and vanilla. Stir in apricots.
Pour into 9" square pan and set in pan of hot water. Bake at 325 F.
30-40 minutes or until set. Chill until serving time. Just before
serving sprinkle brown sugar over top of custard and broil until
sugar melts and top is lightly browned.
