| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
American |
Desserts, Grains, American |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Rice; uncooked |
| 2 |
c |
Milk |
| 2 |
|
Egg yolk; well beaten |
| 3 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg white |
| 3 |
tb |
Sugar |
INSTRUCTIONS
Cook rice and milk together over boiling water until tender (about 1 hr.).
Into beaten egg yolks, stir 3 T. sugar, salt; then stir in some of the hot
rice mixture. Return to double boiler and cook 2 minutes more, stirring
constantly. Cool partially. Stir in vanilla. Beat egg whites till frothy;
then beat in 3 T. sugar a little at a time, counting using until stiff and
glossy. Fold into rice custard mixture.
Chill. 6 servings FROM: DOROTHY VON GUNTEN (DVWP38A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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