Yield: 1 servings
|1 cup||Rice, cooked|
|2 eaches||Egg, separated|
|2 tablespoons||Powdered sugar|
Beat the egg yolks and add the sugar and milk and stir into the rice.
Add the butter and raisins. Pour into a buttered baking dish. Beat the egg whites until frothy, add the powdered sugar and spread on top of rice pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes. Arts Press, 1936. Source: Pennsylvania Dutch Cook Book Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 03-02-95