1 1/2 c. cooked short grain rice
1 1/2 c. skim milk
1/4 c. sugar
1 tbsp. butter
1 egg yolk
1/2 c. chopped apricots, cooked or raw
1 tsp. vanilla extract

Combine rice, 1 cup of milk, sugar, and butter in 2-quart saucepan. Cook until thick and creamy, about 20 minutes, stirring occasionally. Beat egg yolk with remaining 1/2 cup milk. Stir egg mixture and apricots into rice mixture. Cook 5-7 minutes, stirring occasionally. Add vanilla. Stir well. Serves 4.