Apricot Rice Pudding II

==Description==
Makes 8 servings
==Ingredients==
* 1½ cups cooked rice
* ½ cup flaked coconut
* 1½ cups apricot nectar
* ½ cup water
* ⅔ cup sugar, divided
* ¼ teaspoon salt
* 3 eggs, separated
* 1 teaspoon grated lemon peel
* 1 teaspoon vanilla extract
* ¼ teaspoon almond extract
* ½ cup apricot preserves
==Directions==
# Combine rice and coconut in shallow 1½-quart baking dish.
# Heat apricot nectar, water, ⅓ 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 ⅓ cup sugar until stiff but not dry.
# Spread meringue over pudding.
# Bake 15 minutes longer, or until lightly browned.
# Serve warm or cold.
Category:American Desserts
Category:Rice pudding Recipes
Category:Apricot preserves and jam Recipes
Category:Apricot nectar Recipes
Category:Coconut Recipes
Category:Lemon peel Recipes
Category:Egg Recipes