Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Uncooked rice |
| 2 cups | Boiling water |
| 2 cups | Milk |
| 3 \N | Egg yolks |
| ⅓ cup | Granulated sugar |
| 1 teaspoon | Vanilla |
| 3 \N | 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