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

 * 1) Combine rice and coconut in shallow 1-1/2-quart baking dish.
 * 2) Heat apricot nectar, water, 1/3 cup Sugar and salt to boiling in medium saucepan; remove from heat.
 * 3) Combine egg yolks, lemon peel, vanilla and almond extract in medium bowl; beat slightly.
 * 4) Gradually stir in hot apricot nectar. Pour over rice and coconut; stir.
 * 5) Place dish in large pan containing 1-inch hot water.
 * 6) Bake at 350 degrees about 40 to 45 minutes or until set; cool slightly.
 * 7) Spread top with preserves.
 * 8) Beat egg whites with remaining 1/3 cup Sugar until stiff but not dry.
 * 9) Spread meringue over pudding. Bake 15 minutes longer, or until lightly browned. Serve warm or cold.