Rice custard cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Rice; uncooked |
| 2 | cups | Milk |
| 2 | Egg yolk; well beaten | |
| 3 | tablespoons | Sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 2 | Egg white | |
| 3 | tablespoons | Sugar |
Directions
Cook rice and milk together over boiling water until tender (about 1 hr.).
Into beaten egg yolks, stir 3 T. sugar, salt; then stir in some of the hot rice mixture. Return to double boiler and cook 2 minutes more, stirring constantly. Cool partially. Stir in vanilla. Beat egg whites till frothy; then beat in 3 T. sugar a little at a time, counting using until stiff and glossy. Fold into rice custard mixture.
Chill. 6 servings FROM: DOROTHY VON GUNTEN (DVWP38A) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini