Creamy, baked rice pudding with a kiss of Amaretto and laced with toasted slivered almonds, served topped with warm brandied apricot preserves, garnished with a dollop of whipped cream and sliced almonds. A gluten-free dessert.

Almond Rice Pudding with Apricot Sauce

1/2 cup uncooked rice 2 1/2 cups milk 1/8 teaspoon salt 2 tablespoons butter or margarine 6 tablespoons granulated sugar - divided use 3 large eggs, separated 1/4 cup whipping cream 1/4 cup blanched slivered almonds, toasted 3 tablespoons Amaretto liqueur 1 teaspoon vanilla extract 1/2 cup apricot preserves or glaze 1 tablespoon brandy

Combine rice, milk and salt in medium saucepan. Bring to a boil, reduce heat, and simmer gently 40 to 50 minutes, or until thick and creamy, stirring frequently. Remove from heat. Stir in butter and 1/4 cup sugar. Spoon rice into mixing bowl; cool.
Beat yolks with cream until well blended. Stir into rice mixture. Add almonds, Amaretto and vanilla.
Beat egg whites until frothy, add remaining 2 tablespoons sugar, and beat until stiff but not dry. Fold into rice mixture. Pour into buttered 1 1/2 to 2 quart baking dish; set in pan filled with 1-inch hot water. Bake at 350°F (175°F) 30 to 40 minutes, or until knife inserted near center comes out clean.
Remove dish from water; allow to stand 15 minutes. Spoon pudding into serving dishes.
Combine preserves and brandy in small saucepan; heat through. Pour over rice pudding. Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.

Makes 12 servings.

Recipe provided courtesy of the USA Rice Federation.