| 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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