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.