| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked rice |
| 2 |
c |
Milk |
| 2 |
|
Eggs; separated |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Cinnamon (up to) |
| 1 |
c |
Raisins (optional) |
| 4 |
tb |
Sugar |
INSTRUCTIONS
Add cooked rice to milk, salt, vanilla and cinnamon and heat to scalding
point in double boiler. Beat egg yolks with sugar. Add rice and milk
mixture slowly. Mix well and pour back into double boiler. Cook until
thick. Fold in raisins or chopped fruit, if desired. Put in buttered
1-quart casserole and cover with meringue made of egg whites and 4
tablespoons sugar. Bake at 350 for 10-15 minutes.
MRS MALLOYD MOORE (EDNA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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