Almond Rice Pudding with Apricot Glaze

Description
Makes 6 servings.

Ingredients

 * 1/2 cup uncooked has-ingredient::rice
 * 2 1/2 cups has-ingredient::milk
 * 1/8 teaspoon has-ingredient::salt
 * 2 tablespoons has-ingredient::butter or has-ingredient::margarine
 * 6 tablespoons has-ingredient::sugar, divided
 * 3 has-ingredient::eggs, separated
 * 1/4 cup has-ingredient::whipping cream
 * 1/4 cup blanched has-ingredient::slivered almonds, toasted
 * 3 tablespoons has-ingredient::amaretto liqueur
 * 1 teaspoon has-ingredient::vanilla extract
 * 1/2 cup has-ingredient::apricot preserves or glaze
 * 1 tablespoon has-ingredient::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. Stir in butter and 1/4 cup Sugar.
 * 4) Spoon rice into mixing bowl; cool.
 * 5) Beat yolks with cream until well blended.
 * 6) Stir into rice mixture. Add almonds, amaretto and vanilla.
 * 7) Beat egg whites until frothy, add remaining 2 tablespoons Sugar, and beat until stiff but not dry.
 * 8) Fold into rice mixture. Pour into buttered 1-1/2- to 2-quart baking dish; set in pan filled with 1 inch hot water.
 * 9) Bake at 350 degrees 30 to 40 minutes, or until knife inserted near center comes out clean.
 * 10) Remove dish from water; allow to stand 15 minutes.
 * 11) Spoon pudding into serving dishes.
 * 12) Combine preserves and brandy in small saucepan; heat through.
 * 13) Pour over rice pudding. Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.