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Apricot Rice Pudding
Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Rice
Categories: Lemon, Rice, Puddings
1 1/2 cups of long-grain rice, cooked
1/2 cup of shredded coconut meat
1 1/2 cups of apricot nectar
2/3 cup of sugar, divided
2 tablespoons of water
1/2 teaspoon of salt
3 Eggs, separated
1 teaspoon of lemon peel, grated
1 teaspoon of vanilla extract
1/2 cup of apricot preserves |
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Combine rice and coconut; spoon mixture into an 11x7x1 1/2" baking dish. Set Aside. Combine apricot nectar, 1/3 cup sugar and 2 tablespoons water in a medium saucepan; bring to a boil. Stir in salt, and remove from heat; set aside. Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Stir in lemon rind and Pour egg yolk mixture over rice mixture in baking dish. Place baking dish in a baking pan. Pour boiling water into baking pan to a depth of 1 inch. Bake, uncovered, at 350ºF. for 1hour and 15 minutes or until set. Remove from oven; let stand 10 minutes. Beat egg whites (at room temp.) at high speed just until foamy. Gradually add remaining 1/3 cup sugar, 1 tb at a time, beating until stiff peaks form and sugar dissolves (2-4 min.). Spread meringue over pudding. Bake at 350ºF. for 10 min. or until meringue is golden brown. Serve pudding warm. Recipe By:Posted Genie F&W From the recipe files of suzy@gannett.infi.net Posted to MealMaster Recipes List, Digest #152 Date: Sat, 1 Jun 1996 17:47:03 -0400 (EDT) From: suzy <suzy@gannett.infi.net>
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