Yield: 8 Servings
|½ cup||Uncooked rice|
|2 cups||Boiling water|
|⅓ cup||Granulated sugar|
|3||Egg whites, stiffly beaten|
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.