2 tb Butter or margarine, melted
3 tb Brown sugar, firmly packed
2/3 c  Dried apricot halves,
-plumped
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.