Ingredients
- ½ cup uncooked rice
- 2½ cups milk
- ⅛ teaspoon salt
- 2 tablespoons butter or margarine
- 6 tablespoons sugar, divided
- 3 eggs, separated
- ¼ cup whipping cream
- ¼ cup blanched slivered almonds, toasted
- 3 tablespoons amaretto liqueur
- 1 teaspoon vanilla extract
- ½ cup apricot preserves or glaze
- 1 tablespoon brandy
Make it step by step
- Combine rice, milk and salt in medium saucepan.
- Bring to a boil, reduce heat, and simmer gently 40 to 50 minutes, or until thick and creamy, stirring frequently.
- Remove from heat.
- Stir in butter and ¼ cup sugar.
- Spoon rice into mixing bowl; cool.
- Beat yolks with cream until well blended.
- Stir into rice mixture.
- Add almonds, amaretto and vanilla.
- Beat egg whites until frothy, add remaining 2 tablespoons sugar, and beat until stiff but not dry.
- Fold into rice mixture.
- Pour into buttered 1½- to 2-quart baking dish; set in pan filled with 1 inch hot water.
- Bake at 350 °F for 30 to 40 minutes, or until knife inserted near center comes out clean.
- Remove dish from water; allow to stand 15 minutes.
- Spoon pudding into serving dishes.
- Combine preserves and brandy in small saucepan; heat through.
- Pour over rice pudding.
- Garnish with fresh strawberries, whipped cream, and sliced almonds, if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.