Combine apricots, 1/3 cup sugar and brandy. Marinate about 1 hour.
Cook rice, 1 1/2 cups milk and 1/3 cup sugar until thick and creamy.
Soften gelatin in water; stir into hot rice. Blend eggs with remaining 1/2 cup milk; add salt. Stir into rice; cook over low heat, stirring, 2 to 3 minutes. Cool.
Fold in whipped cream, apricots and marinade. Spoon into dessert dishes. Top with nuts.Servings: 9