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Apricot Rice Pudding II

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Makes 8 servings.



Ingredients Needed For Apricot Rice Pudding II
* 1 1/2 cups cooked rice
* 1/2 cup flaked coconut
* 1 1/2 cups apricot nectar
* 1/2 cup water
* 2/3 cup Sugar, divided
* 1/4 teaspoon salt
* 3 eggs, separated
* 1 teaspoon grated lemon peel
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1/2 cup apricot preserves


Directions To Prepare Apricot Rice Pudding II
#Combine rice and coconut in shallow 1-1/2-quart baking dish.
#Heat apricot nectar, water, 1/3 cup Sugar and salt to boiling in medium saucepan; remove from heat.
#Combine egg yolks, lemon peel, vanilla and almond extract in medium bowl; beat slightly.
#Gradually stir in hot apricot nectar. Pour over rice and coconut; stir.
#Place dish in large pan containing 1-inch hot water.
#Bake at 350 degrees about 40 to 45 minutes or until set; cool slightly.
#Spread top with preserves.
#Beat egg whites with remaining 1/3 cup Sugar until stiff but not dry.
#Spread meringue over pudding. Bake 15 minutes longer, or until lightly browned. Serve warm or cold.



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Saturday, August 19, 2017, 2:49 pm


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