Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cooked rice
   3      cups          milk
     2/3  cup           sugar -- divided
   1      tablespoon    butter or margarine
   3                    eggs -- separated
   1      teaspoon      pure vanilla extract
     1/4  teaspoon      cream of tartar
     1/8  teaspoon      salt
     3/4  cup           dried apricots -- cooked & drained &
                        -- chopped
   1      teaspoon      brandy extract

Preparation:

1. Cook rice, 2 1/2 cups milk, 1/3 cup sugar and butter over medium heat until thick and creamy, about 20 minutes, stirring occasionally. 2. Beat egg yolks with remaining milk; stir into rice mixture and cook 2 or 3 minutes. 3. Add vanilla; stir. 4. Turn mixture into buttered 1 1/2-quart casserole; set aside. 5. Beat egg whites with cream of tartar, remaining sugar and salt until stiff but not dry; fold in apricots and brandy extract. 6. Spread over pudding and bake in preheated 350 F. oven 12 to 15 minutes.