| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Rice |
| 2 | c | Milk |
| 2 | Egg yolks — well beaten | |
| 3 | tb | Sugar |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla extract |
| 2 | Egg whites | |
| 3 | tb | Sugar |
INSTRUCTIONS
1. Cook rice and milk together over boiling water until tender and rice has absorbed all of milk, about 1 hour. Will need to check and stir occasionally to keep from sticking and make sure water in double boiler stays at a simmer. 2. Into beaten egg yolks stir 3 tablespoons sugar and salt; stir in some of the hot rice mixture. Return to double boiler and cook 2 minutes, stirring constantly. Cool partially. Stir in vanilla. 3. Beat egg whites until frothy, then add in 2-3 tablespoons sugar a little at a time. Beat until stiff and glossy. Gently fold into rice mixture. Chill before serving. Recipe can be doubled but must be watched carefully to be sure it cooks correctly and does not burn. Recipe By : Jo Anne Merrill (9th grade cooking class recipe) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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