Kitchener rice cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Rice |
| 2 | cups | Light cream or milk |
| 2 | Egg yolks | |
| 4 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla |
| 2 | Egg whites | |
| 4 | tablespoons | Sugar |
Directions
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