1 cup uncooked long grain rice
3 cups milk
½ cup sugar
½ teaspoon salt
2 eggs, lightly beaten
½ teaspoon vanilla extract
¼ teaspoon almond extract
dash of ground cinnamon
SAUCE
1 can (8 ½ ounce) apricot halves
1 can (8 ounce) crushed pineapple, undrained
1/3 cup packed brown sugar
2 Tablespoons lemon juice
1 Tablespoon cornstarch
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 ½ cup into eggs; return all to the pan.
Cook and stir for 15 minutes or until mixture coats a spoon ( do not boil). Remove from
heat; stir in extracts and cinnamon. For sauce, drain apricot syrup into a 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. Serves 8 -10