Apricot Rice Pudding II

Description
Makes 8 servings

Ingredients

 * 1½ cups cooked rice
 * ½ cup flaked coconut
 * 1½ cups apricot nectar
 * ½ cup water
 * ⅔ cup sugar, divided
 * ¼ teaspoon salt
 * 3 eggs, separated
 * 1 teaspoon grated lemon peel
 * 1 teaspoon vanilla extract
 * ¼ teaspoon almond extract
 * ½ cup apricot preserves

Directions

 * 1) Combine rice and coconut in shallow 1½-quart baking dish.
 * 2) Heat apricot nectar, water, ⅓ 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.
 * 5) Pour over rice and coconut; stir.
 * 6) Place dish in large pan containing 1-inch hot water.
 * 7) Bake at 350 degrees about 40 to 45 minutes or until set; cool slightly.
 * 8) Spread top with preserves.
 * 9) Beat egg whites with remaining ⅓ cup sugar until stiff but not dry.
 * 10) Spread meringue over pudding.
 * 11) Bake 15 minutes longer, or until lightly browned.
 * 12) Serve warm or cold.