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Milk - 4 cups
White rice - 1 cup
Sugar - 3/4 cup
Vanilla essence- 1 tsp
Ginger- 4 tsp (Grated)
Almonds - 1/2 cup (Blanched and ground)
Oil for frying

Apricot Sauce:
Apricots in heavy syrup - 725 ml can
Apricot brandy - 2 tbsp


  • Bring milk, rice and sugar to a boil over high and stirring constantly.
  • Lower heat to medium and cook, uncovered, for 45 minutes or until mixture forms to  a thick rice paste, stirring frequently to prevent scorching.
  • When rice is properly cooked, add the vanilla and grated ginger, cool, then shape rice into small balls and coat thoroughly with ground almonds.
  • Deep fry the croquettes in hot oil until very crisp and brown.
  • Serve hot with apricot sauce.
Apricot Sauce:
  • Puree apricots with their syrup. Pour puree into a heavy saucepan, bring quickly to a boil, then lower heat and simmer until the sauce reduces to 2 cups.
  • Remove sauce from heat, cool, and stir in the brandy.
  • Chill well.

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