Rice custard cream *** (dvwp38a)

4 Servings

Ingredients

Quantity Ingredient
¼ cup Rice; uncooked
2 cups Milk
2 eaches Egg yolk; well beaten
3 tablespoons Sugar
¼ teaspoon Salt
1 teaspoon Vanilla
2 eaches 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)

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