Apricot Twist Delight
For a special, yet comforting dessert, try this meringue-topped baked apricot rice custard.
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 in a preheated oven at 350°F (175°F) for 9 to 12 minutes.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.