Recipe: APRICOT RICE PUDDING,

APRICOT RICE PUDDING

1 1/2 CUPS COOKED RICE
1/2 CUP SHREDDED COCONUT
1 1/2 CUPS APRICOT NECTAR
1/2 CUP WATER
2/3 CUP SUGAR
1/2 TSP SALT
3 EGGS, SEPARATED
1 TSP GRATED LEMON PEEL
1/2 CUP APRICOT PRESERVES

pREHEAT OVEN TO 350 DEGREES. cOMBINE RICE AND COCONUT. PLACE ALONG BOTTOM OF A 10 X6 X 2-INCH BAKING DISH OR DIVIDE INTO THREE 16-OUNCE INDIVIDUAL FRENCH WHITE CASSEROLES. HEAT APRICOT NECTAR, WATER;1/3 CUP SUGAR AND SALT TO BOILING; COOL SLIGHTLY. COMBINE EGG YOLKS, LEMON PEEL AND VANILLA; BEAT SLIGHTLY. STIR IN HOT APRICOT NECTAR MIXTURE GRADUALLY. POUR MIXTURE OVER RICE AND COCONUT. PLACE BAKING DISH OR DISHES IN PAN OF HOT WATER. BAKE 45 MINUTES OR UNTIL SET. REMOVE FROM OVEN; COOL SLIGTLY. SPREAD TOP OF PUDDING WITH APRICOT PRESERVES. FOR MERINGUE TOPPING, BEAT EGG WHITES, GRADUALLY ADDING REMAINING SUGAR UNTIL STIFF, BUT NOT DRY. SPREAD MERINGUE OVER PUDDING. RETURN TO OVEN; BAKE 15 MINUTES OR UNTIL MERINGUE IS LIGHTLY BROWNED. CUT INTO SQUARES OR SPOON INTO INDIVIDUAL DESERT DISHES. SERVE WARM OR COLD.