This recipe dates from 1950, presumably less than a year after Minute Rice was released on the market in 1949.
DESSERT SURPRISE … IN 15 MINUTES!
Apricot Rice. Combine 3/4 cup Minute Rice, dash of salt, 1 No. 2-1/2 can apricot halves (drained), 2 cups water and apricot syrup, 1 teaspoon lemon juice, and 1/4 teaspoon grated lemon rind in a saucepan. Bring to a boil, cover, simmer 5 minutes. Remove from heat and let stand 10 minutes. Add 1 tablespoon butter and cool. Chill slightly. Serve plain or with whipped cream — and discover a new taste thrill! Minute Rice absorbs all the heavenly apricot flavor — a luscious trick no other rice can boast. Serves 6.
I’m always a little wary of Minute Rice, which strikes me as flavorless and uninteresting. At least I’m not spending lots of time and ingredients on it.
There was just about 3/4 cup of juice in the can of apricots, so I added 1-1/4 cups water.
And everything went into the pot to cook.
A few dabs of margarine, and it was ready to cool and chill. Chill slightly.
Since almonds and apricots typically play well together, I added a splash of amaretto to the cream before whipping it. For servings without whipped cream (specifically for the dairy-free child), I sprinkled a little brown sugar, since the apricots were in light syrup instead of heavy and needed a extra sweetness to balance the lemon juice.
Minute Rice did indeed manage to absorb some of the apricot flavor, which was pretty good. And it certainly was quick to prepare (although it took a while to cool and then chill, which was a bit tedious). On the whole, this was decent, although not spectacular.
But now that we’ve got a box of Minute Rice, we can make a lot of the other Minute Rice recipes I have bookmarked… stay tuned!
Found on Google Books in the pages of Life Magazine, February 27, 1950, page 77.