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
Makes 8 servings.
Recipe provided courtesy of the USA RiceFederation.
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