Queen of rice pudding

Yield: 8 Servings

Measure Ingredient
½ cup Uncooked rice
2 cups Boiling water
2 cups Milk
3 Egg yolks
⅓ cup Granulated sugar
1 teaspoon Vanilla
3 Egg whites, stiffly beaten
4 tablespoons Sugar

Cook rice in rapidly boiling salted water. Drain and place in strainer over heat until rice is dry fluffy. Make a custard of the milk, egg yolks, sugar and vanilla. Pour over rice which had been places in a buttered baking dish. Drop spoonfuls of strawberry jam over the surface and then cover with meringue which has been made by adding the 4 tbsp. of sugar to the beaten egg whites. Sprinkle with coconut. Bake in a slow oven at 315 F. for 20 minutes. Serve hot or cold. Serves 8.

AR/92

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