| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mennonite |
Desserts, Mennonite |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Rice |
| 2 |
c |
Light cream or milk |
| 2 |
|
Egg yolks |
| 4 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites |
| 4 |
tb |
Sugar |
INSTRUCTIONS
To make a light pudding, use long grain rice. For a creamier pudding, use
short grain rice.
Place the uncooked rice and the cream or milk in top of a double boiler.
Cover and cook about 45 minutes until rice is tender.
Beat the egg yolks until light yellow. Add 4 tablespoons sugar and beat
until well blended. Add to the hot cooked rice, stirring all the time.
Simmer 2 minutes. Keep stirring. Remove from heat and add the vanilla.
Beat the egg whites until stiff, add 4 tablespoons sugar; beat until well
blended and fold lightly into the rice cream. Remove from heat. Pour into a
nice serving dish and serve hot. Or cover and chill until ready to serve
cold.
Recipe by: The Canadian Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 24, 1997
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