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Almond Rice Pudding with Apricot Sauce

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

1. Combine rice, milk and salt in large saucepan. Bring to a boil, reduce heat, and simmer gently 50 to 60 minutes, or until thick and creamy, stirring frequently. Remove from heat. Stir in butter and 1/2 cup sugar. Spoon rice into mixing bowl; cool.
2. Beat yolks with cream until well blended. Stir into rice mixture. Add almonds, amaretto and vanilla. Beat egg whites until frothy, add remaining 1/4 cup sugar, and beat until stiff but not dry. Fold into rice mixture. Pour into buttered 2 1/2 to 3 quart ring mold or baking dish; place in large pan of hot water. Bake at 350*F for 45 minutes, or until knife inserted near center comes clean. Remove mold from water; allow to stand 15 minutes. Carefully unmold onto serving dish.
3. 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.