Almond Rice Pudding with Apricot Glaze

Combine uncooked rice, milk, and salt in a heavy-bottomed saucepan, stirring well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally to prevent sticking.

Stir butter and 3 tablespoons of sugar into the rice mixture until the butter is melted and sugar is dissolved. Remove from heat and let cool slightly for 5 minutes.

Stir in amaretto liqueur and vanilla extract until fully combined.

In a separate clean bowl, beat egg whites with an electric mixer until soft peaks form, then gradually add remaining 3 tablespoons sugar while beating until stiff, glossy peaks form.

Whip the chilled whipping cream in another bowl until stiff peaks form.

Gently fold the whipped cream into the rice mixture using a rubber spatula, then carefully fold in the egg white mixture in two additions to maintain volume.

Stir in toasted blanched slivered almonds until evenly distributed throughout the pudding.

Warm apricot preserves or glaze in a small saucepan over low heat, then stir in brandy until smooth and well combined.

Divide the pudding mixture among serving bowls or glasses, then drizzle or spoon the apricot-brandy glaze over the top of each portion.

Chill in the refrigerator for at least 30 minutes before serving for best flavor and texture.