Queen of rice pudding
8 Servings
Ingredients
| Quantity | 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 |
Directions
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