|
| |
Fig And Rice Conde
(Bigos Y Arroz Conde)
|
|
|
| What You Need: |
|
|
¼ cup raw rice
1 cup water
1 teaspoon butter
¼ teaspoon salt
¼ cup sugar
1 cup milk
2 egg yolks
1 teaspoon vanilla
6 dried figs, chopped
APRICOT SAUCE
1 cup drained canned apricots
2 tablespoons sugar
2 teaspoons lemon juice
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Put the rice, water, butter and salt in a large, deep, covered casserole and cook in the microwave oven 12 minutes, stirring twice.
|
2. Add the sugar and milk and cook, covered, 5 minutes more in the microwave oven. Beat the egg yolks smooth.
|
3. Stir in the vanilla. Stir in a few spoonfuls of the hot pudding. Pour into the pudding and mix well.
|
4. Continue cooking, covered, stirring often, until the mixture begins to thicken and coats the spoon well. DO NOT LET IT GET TOO HOT OR BOIL.
|
5. Stir in the figs. Pour into serving dishes. Serve with the apricot sauce (recipe below). Garnish with whipped cream and a whole fig.
|
|
APRICOT SAUCE:
|
1. Put all the ingredients in a blender or through a food mill or sieve.
|
|
NOTE:
|
|
If the pudding gets too hot after the egg yolks have been added, the mixture will curdle and separate. If that happens, beating a little of the mixture into another egg yolk and then beating the egg yolk into the hot pudding will help some.
|
| |
|
|
|
|
|
|
|
