Makes 8 servings.



Combine rice, apricots, 1/4 cup Sugar, butter and 2-1/2 cups milk in 3-quart saucepan. Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally.

Beat egg yolks with remaining 1/2 cup milk, stir into rice mixture, and cook 2 to 3 minutes. Remove from heat; stir in vanilla. Pour into buttered 2-1/2-quart baking dish.

Beat egg whites with cream of tartar, salt and brandy extract until foamy. Add remaining 1/4 cup Sugar and beat until stiff but not dry. Spread over pudding. Bake at 350 degrees 9 to 12 minutes.

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