---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
       2 tb Butter or margarine, melted
       3 tb Brown sugar, firmly packed
     2/3 c  Dried apricot halves,
     1/3 c  Sugar
   1 1/3 c  2% lowfat milk, scalded
   1 1/4 c  Cooked rice
     1/4 ts Salt
     1/4 ts Ground cinnamon
     1/8 ts Nutmeg
       2    Eggs, beaten
       1 ts Vanilla
            -chocolate sauce, Optional
            -whipped cream, Optional
            -chocolate leaf, Optional
            -almonds, toasted, Optional
   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.