Instructions
Place the wild rice in a saucepan, cover with some water and bring the mixture to a boil.
Boil for .
Drain the rice and return the grains to the saucepan.
Add the white rice and the 2-1/4 cups water.
Bring this mixture to a boil, lower the heat to low, cover the pan and cook for , or until the rice has softened.
Remove the rice to a bowl to cool.
While the rice is cooking, place the raisins and dried apricots in a bowl and toss them with the liqueur.
Set this aside.
In a medium size bowl, beat the egg yolks and sugar with an electric beater until the mixture is thick and pale, .
Scald the half and half in a saucepan.
Gradually add the scalded cream to the egg mixture, stirring constantly.
Add the salt, orange peel, cinnamon, coriander and nutmeg.
Stir in the cooled rice and the fruit mixture.
Beat the egg whites until they are stiff but not dry and fold this into the rice mixture.
Pour the batter into a 6-cup buttered and sugared souffle or other dish.
Place the dish in a roasting pan and add water to the pan that comes halfway up the sides of the souffle dish.
Bake in a preheated 350 degree oven for or until pudding has set.
Remove pan from the water and let it cool.
Serve the pudding warm or chilled.