| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penndutch, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Rice, cooked |
| 2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Butter |
| 1/2 |
c |
Raisins |
| 2 |
|
Egg, separated |
| 2 |
tb |
Powdered sugar |
|
|
Nutmeg |
INSTRUCTIONS
Beat the egg yolks and add the sugar and milk and stir into the rice. Add
the butter and raisins. Pour into a buttered baking dish. Beat the egg
whites until frothy, add the powdered sugar and spread on top of rice
pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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