Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Rice, cooked |
| 2 cups | Milk |
| ½ cup | Sugar |
| 1 tablespoon | Butter |
| ½ cup | Raisins |
| 2 eaches | Egg, separated |
| 2 tablespoons | Powdered sugar |
| \N \N | Nutmeg |
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