HOT GINGERED CROQUETTES WITH APRICOT SAUCE

Ingredients:
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

Method:

• 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.