Rice Custard Creamamerican, desserts, grains 1/4 cup rice; uncooked 2 cup milk 2 each egg yolk; well beaten 3 tablespoon sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 each egg white 3 tablespoon sugar 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) |
