Almond Rice Pudding with Apricot Glaze

Description
Makes 6 servings.

Ingredients

 * ½ cup uncooked rice
 * 2½ cups milk
 * ⅛ teaspoon salt
 * 2 tablespoons butter or margarine
 * 6 tablespoons sugar, divided
 * 3 eggs, separated
 * ¼ cup whipping cream
 * ¼ cup blanched slivered almonds, toasted
 * 3 tablespoons amaretto liqueur
 * 1 teaspoon vanilla extract
 * ½ cup apricot preserves or glaze
 * 1 tablespoon brandy

Directions

 * 1) Combine rice, milk and salt in medium saucepan.
 * 2) Bring to a boil, reduce heat, and simmer gently 40 to 50 minutes, or until thick and creamy, stirring frequently.
 * 3) Remove from heat.
 * 4) Stir in butter and ¼ cup sugar.
 * 5) Spoon rice into mixing bowl; cool.
 * 6) Beat yolks with cream until well blended.
 * 7) Stir into rice mixture.
 * 8) Add almonds, amaretto and vanilla.
 * 9) Beat egg whites until frothy, add remaining 2 tablespoons sugar, and beat until stiff but not dry.
 * 10) Fold into rice mixture.
 * 11) Pour into buttered 1½- to 2-quart baking dish; set in pan filled with 1 inch hot water.
 * 12) Bake at 350 °F for 30 to 40 minutes, or until knife inserted near center comes out clean.
 * 13) Remove dish from water; allow to stand 15 minutes.
 * 14) Spoon pudding into serving dishes.
 * 15) Combine preserves and brandy in small saucepan; heat through.
 * 16) Pour over rice pudding.
 * 17) Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.