Preparation:
1. Cook rice, 2 1/2 cups milk, 1/3 cup sugar and butter over medium heat until thick and creamy, about 20 minutes, stirring occasionally.
2. Beat egg yolks with remaining milk; stir into rice mixture and cook 2 or 3 minutes.
3. Add vanilla; stir.
4. Turn mixture into buttered 1 1/2-quart casserole; set aside.
5. Beat egg whites with cream of tartar, remaining sugar and salt until stiff but not dry; fold in apricots and brandy extract.
6. Spread over pudding and bake in preheated 350 F. oven 12 to 15 minutes. |
