Makes 8 servings



  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.
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