Almond Rice Pudding with Apricot Glaze

Description
Makes 6 servings.

Ingredients

 * 1/2 cup uncooked rice
 * 2 1/2 cups milk
 * 1/8 teaspoon salt
 * 2 tablespoons butter or margarine
 * 6 tablespoons sugar, divided
 * 3 eggs, separated
 * 1/4 cup whipping cream
 * 1/4 cup blanched slivered almonds, toasted
 * 3 tablespoons amaretto liqueur
 * 1 teaspoon vanilla extract
 * 1/2 cup apricot preserves or glaze
 * 1 tablespoon brandy

Directions
Combine rice, milk and salt in medium saucepan. Bring to a boil, reduce heat, and simmer gently 40 to 50 minutes, or until thick and creamy, stirring frequently. Remove from heat. Stir in butter and 1/4 cup sugar. Spoon rice into mixing bowl; cool.

Beat yolks with cream until well blended. Stir into rice mixture. Add almonds, amaretto and vanilla.

Beat egg whites until frothy, add remaining 2 tablespoons sugar, and beat until stiff but not dry. Fold into rice mixture. Pour into buttered 1-1/2- to 2-quart baking dish; set in pan filled with 1 inch hot water. Bake at 350 degrees 30 to 40 minutes, or until knife inserted near center comes out clean.

Remove dish from water; allow to stand 15 minutes. Spoon pudding into serving dishes. Combine preserves and brandy in small saucepan; heat through. Pour over rice pudding. Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.