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Apricot Rice Pudding

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs Pudding, Untried, Posted-mm 8 Servings

INGREDIENTS

1 1/2 c Long-grain rice — cooked
1/2 c Shredded coconut meat
1 1/2 c Apricot nectar
2/3 c Sugar — divided
2 tb Water
1/2 ts Salt
3 Eggs — separated
1 ts Lemon peel — grated
1 ts Vanilla extract
1/2 c Apricot preserves

INSTRUCTIONS

Combine rice and coconut; spoon mixture into an 11x7x1 1/2" baking dish.
Set Aside. Combine apricot nectar, 1/3 cup sugar and 2 tablespoons water in
a medium saucepan; bring to a boil. Stir in salt, and remove from heat; set
aside.
Beat egg yolks at high speed of an electric mixer until thick and lemon
colored.  Stir in lemon rind and Pour egg yolk mixture over rice mixture in
baking dish. Place baking dish in a baking pan. Pour boiling water into
baking pan to a depth of 1 inch.
Bake, uncovered, at 350 for 1hour and 15 minutes or until set.  Remove from
oven; let stand 10 minutes. Beat egg whites (at room temp.) at high speed
just until foamy.  Gradually add remaining 1/3 cup sugar, 1 tb at a time,
beating until stiff peaks form and sugar dissolves (2-4 min.). Spread
meringue over pudding. Bake at 350 for 10 min. or until meringue is golden
brown.  Serve pudding warm.
Recipe By:Posted Genie F&W
From the recipe files of suzy@gannett.infi.net
Posted to MealMaster Recipes List, Digest #152
Date: Sat, 1 Jun 1996 17:47:03 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>

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