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Apricot Twist Delight recipe

Meringue-topped baked apricot rice custard.

Recipe: Apricot Twist Delight

3 cups cooked rice
1/2 cup chopped dried apricots*
1/2 cup granulated sugar – divided use
1 tablespoon butter or margarine
3 cups milk – divided use
3 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon brandy extract

  • Combine rice, apricots, 1/4 cup sugar,butter and 2 1/2 cups milk in 3-quart saucepan. Cook over mediumheat until thick and creamy, about 20 minutes, stirring occasionally.
  • Beat egg yolks with remaining 1/2 cupmilk, stir into rice mixture, and cook 2 to 3 minutes. Removefrom heat; stir in vanilla. Pour into buttered 2 1/2-quart bakingdish.
  • Beat egg whites with cream of tartar,salt and brandy extract until foamy. Add remaining 1/4 cup sugarand beat until stiff but not dry. Spread over pudding.
  • Bake at 350°F (175°F) for 9 to12 minutes.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.

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  • Comments

    1 Comment


    To make these tropical delights you re going to need a food processor. I ve come to realise that my recipes often require the use of this machine, they are quite expensive but certainly pay off. A well worth investment! You also need to get your hands on two different types of apricots. Whole dried apricots are the lighter, more plump and juicy kind. You ll also need the halved dried apricots that are often a little darker orange in colour and more chewy in texture. Getting the two is important as you get the sweetness and the softness from the whole dried apricots, and the tangy chewiness from the halved apricots.

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