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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

1. 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.
2. 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.
3. 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.
4. Bake at 350*F for 9 to 12 minutes.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.