Lemon Meringue rice

1/2 cup short grain rice
2 cups of milk
2 teaspoon lemon rind
pinch salt
1/4 cup sugar, extra
1 cup water
1/4 cup sugar
1/4 cup lemon juice
2 eggs seperated
1/4 cup apricot jam

Wash rice well under cold water, drain . Put rice in saucepan with water, stir occasionaly
Add milk, cook uncovered about 20 minutes or until rice is soft stir occasionaly. Add sugar, lemon juice and salt. Quickly stir in lightly beaten egg yolks. Place mixture in lightly greased ovenproof dish. Beat egg whites until soft peaks form gradually add extra sugar, beating well after each addition. Beat until sugar has dissolved. Spread jam over rice top with meringue. Bake in moderate oven until lightly browned, approx. 10 minutes.