Golden Apricot Rice Pudding

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.