Rice Puddingdesserts, penndutch 1 cup rice, cooked 2 cup milk 1/2 cup sugar 1 tablespoon butter 1/2 cup raisins 2 each egg, separated 2 tablespoon powdered sugar 1 single 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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
