Apricot Rice Pudding II

Description
Makes 8 servings.

Ingredients

 * 1 1/2 cups cooked rice
 * 1/2 cup flaked coconut
 * 1 1/2 cups apricot nectar
 * 1/2 cup water
 * 2/3 cup sugar, divided
 * 1/4 teaspoon salt
 * 3 eggs, separated
 * 1 teaspoon grated lemon peel
 * 1 teaspoon vanilla extract
 * 1/4 teaspoon almond extract
 * 1/2 cup apricot preserves

Directions
Combine rice and coconut in shallow 1-1/2-quart baking dish.

Heat apricot nectar, water, 1/3 cup sugar and salt to boiling in medium saucepan; remove from heat.

Combine egg yolks, lemon peel, vanilla and almond extract in medium bowl; beat slightly. Gradually stir in hot apricot nectar. Pour over rice and coconut; stir. Place dish in large pan containing 1-inch hot water. Bake at 350 degrees about 40 to 45 minutes or until set; cool slightly. Spread top with preserves.

Beat egg whites with remaining 1/3 cup sugar until stiff but not dry. Spread meringue over pudding. Bake 15 minutes longer, or until lightly browned. Serve warm or cold.