Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter or margarine -- melted
  3        tablespoons  brown sugar -- firmly packed
     2/3           cup  dried apricot halves -- plumped
     1/3           cup  sugar
     1/3           cup  2% lowfat milk -- scalded
  1 1/4           cups  cooked rice
     1/4      teaspoon  salt
     1/4      teaspoon  ground cinnamon
     1/8      teaspoon  nutmeg
  2                     egg -- beaten
  1           teaspoon  vanilla
                        chocolate sauce
                        whipped cream
                        chocolate leaves
                        almonds -- toasted

Preparation:

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 350 degrees F. 20 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.

Nutritional Information:

231 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g Protein; 43g Carbohydrate; 73mg Cholesterol; 152mg Sodium