Kitchener rice cream

Yield: 1 Servings

Measure Ingredient
¼ cup Rice
2 cups Light cream or milk
2 \N Egg yolks
4 tablespoons Sugar
1 teaspoon Vanilla
2 \N Egg whites
4 tablespoons Sugar

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@...> on Aug 24, 1997

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