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1
Spread whole almonds in a shallow pan and toast in a 350F degree oven for about 8 minutes or until lightly browned.
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2
Set aside.
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3
Place rice in a bowl, add water to cover, and let stand for 1 hour.
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4
Drain well.
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5
In a 2 to 3-quart pan, combine rice, milk, 3 Tablespoons of the sugar, and salt; bring to a boil, stirring, over medium heat.
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6
Cover, reduce heat to very low, and cook until rice is tender to bite (about 15 minutes); remove from heat.
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7
Beat egg yolks with some of the rice mixture and return all to the pan.
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8
Stir in the 1-1/2 teaspoons vanilla and set aside.
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9
In a bowl, beat egg whites, until soft, moist peaks form.
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10
Gradually beat in 3 Tablespoons of the sugar and continue beating until mixture is stiff and glossy.
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11
Fold egg white mixture and chopped almonds into rice.
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12
Pour into a greased and lightly floured 10 or 11-inch quiche dish or other shallow baking dish with a 6 to 8-cup capacity; spread evenly.
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13
Bake in a 350F degree oven for 20 to 25 minutes or until custard is set and top is lightly browned.
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14
Remove custard from oven.
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15
In a small bowl, stir together jam and kirsch.
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16
Spread mixture over custard.
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17
Refrigerate for at least 4 hours or until next day.
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18
To serve, whip cream, adding sugar to taste.
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19
With a pastry bag and star tip, pipe whipped cream around edge of tart (or spoon cream around edge in swirls to form a ring); arrange almonds in a ring atop apricot glaze.
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20
Cut into wedges.
