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Ingredients:
- 1/4 Cup rice
- 1 Pint Milk
- 1/4 Cup Sugar
- 2 Tablespoons Whipping cream
- 1 8 Oz. Can Apricots
- 2 Egg whites, for meringue
- 1/2 Cup Sugar, for meringue
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Directions:
Bring milk to the boil, add rice and sugar and simmer over very low heat, stirring occasionally, for 1 hour. 15 min. or until rice is creamy and milk absorbed, or cook in the oven as for rice pudding. Turn into basin and allow to cool. Whip cream and fold in. Drain apricots, set aside.
Make meringue:
whip egg whites until stiff but not dry. Whisk in half the sugar and beat until satiny. Fold in remaining sugar.
Place rice in a shallow heatproof dish, arrange apricots on top and spoon meringue over fruit. Bake at 325 degrees for 20 min. or until meringue is crisp and golden. Serve warm.
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