Apricot Rice Pudding

1 1/2 cups cooked short grain rice

1 1/2 cups skim milk

1/4 tsp sugar

1 tbsp butter

1 egg yolk

1/2 cup chopped apricots

1 tsp vanilla extract

Combine rice, 1 cup milk, sugar and butter in 2 to 3 quart saucepan. Cook

over medium heat 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 4-7 minutes, stirring occasionally.

Add vanilla. Makes 4 servings