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Apricot Creme

1 1/2 cups dried apricots, diced and cooked
2/3 cup granulated sugar, divided use
1/4 cup apricot brandy
2 cups cooked rice
2 cups milk, divided use
1 tablespoon unflavored gelatin
1/4 cup water
2 large eggs, slightly beaten
1/8 teaspoon salt
1 cup heavy cream, whipped
1/2 cup chopped nuts (optional)

1. Combine apricots, 1/3 cup sugar and brandy. Marinate about 1 hour.
2. Cook rice, 1 1/2 cups milk and 1/3 cup sugar until thick and creamy.
3. Soften gelatin in water; stir into hot rice.
4. Blend eggs with remaining 1/2 cup milk; add salt. Stir into rice; cook over low heat, stirring, 2 to 3 minutes. Cool.
5. Fold in whipped cream, apricots and marinade. Spoon into dessert dishes. Top with nuts.

Makes 9 servings.

Recipe provided courtesy of the USA Rice Federation.