Apricot Topped Rice Pudding
|Uncooked white rice||1 Cup (16 tbs) (Regular Variety)|
|Granulated sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
|Grated lemon peel||1 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
About 3 hours before serving: In double-boiler top, over direct heat, bring milk just to boiling; stir in rice and 1/2 teaspoon salt; add vanilla bean.
In double boiler, over boiling water, cook over low heat until thickened, stirring occasionally, 30 to 40 minutes or until rice is soft and liquid absorbed.
Chill about 1 hour.
Remove vanilla bean.
Meanwhile, in small saucepan, cook apricots with 1 cup water for 5 minutes.
Add 1/4 cup sugar and cook 5 minutes more; drain.
Preheat oven to 350°F.
In large bowl, with electric mixer at medium speed, cream butter with 3/4 cup sugar and egg yolks until fluffy; then stir in rice mixture and lemon peel.
Beat egg whites with 1/4 teaspoon salt and 1/8 teaspoon cream of tartar until stiff but not dry; carefully fold into rice.
Pour into well-buttered 12" by 8" by 2" baking dish; bake 30 minutes.
Arrange apricots on rice; bake 10 minutes more.
Serve warm or cold.