Almond Rice Pudding with Apricot Glaze

Description

Makes 6 servings.

Ingredients

• ½ cup uncooked rice
• 2½ cups milk
• ⅛ teaspoon salt
• 2 tablespoons butter or margarine
• 6 tablespoons sugar, divided
• 3 eggs, separated
• ¼ cup whipping cream
• ¼ cup blanched slivered almonds, toasted
• 3 tablespoons amaretto liqueur
• 1 teaspoon vanilla extract
• ½ cup apricot preserves or glaze
• 1 tablespoon brandy

Procedures

1. Combine rice, milk and salt in medium saucepan.
2. Bring to a boil, reduce heat, and simmer gently 40 to 50 minutes, or until thick and creamy, stirring frequently.
3. Remove from heat.
4. Stir in butter and ¼ cup sugar.
5. Spoon rice into mixing bowl; cool.
6. Beat yolks with cream until well blended.
7. Stir into rice mixture.
8. Add almonds, amaretto and vanilla.
9. Beat egg whites until frothy, add remaining 2 tablespoons sugar, and beat until stiff but not dry.
10. Fold into rice mixture.
11. Pour into buttered 1½- to 2-quart baking dish; set in pan filled with 1 inch hot water.
12. Bake at 350°F for 30 to 40 minutes, or until knife inserted near center comes out clean.
13. Remove dish from water; allow to stand 15 minutes.
14. Spoon pudding into serving dishes.
15. Combine preserves and brandy in small saucepan; heat through.
16. Pour over rice pudding.
17. Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.