Combine rice, apricots, 1/4 cup sugar, butter and 2 1/2 cups milk in 3-quart saucepan. Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally.
Beat egg yolks with remaining 1/2 cup milk, stir into rice mixture, and cook 2 to 3 minutes. Remove from heat; stir in vanilla. Pour into buttered 2 1/2-quart baking dish.
Beat egg whites with cream of tartar, salt and brandy extract until foamy. Add remaining 1/4 cup sugar and beat until stiff but not dry. Spread over pudding.
Bake at 350° F for 9 to 12 minutes.Servings: 8