Meringue-topped baked apricot
rice custard.
Apricot
Twist Delight
- 3 cups cooked rice
1/2 cup chopped dried apricots*
1/2 cup granulated sugar - divided use
1 tablespoon butter or margarine
3 cups milk - divided use
3 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon brandy extract
- 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°F (175°F)
for 9 to 12 minutes.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.
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