Rice Custard Cream

         Yield: 4 Servings
Categories: American, Grains, Desserts

1/4 c Rice; uncooked 2 c Milk 2 Egg yolk; well beaten 3 tb Sugar 1/4 ts Salt 1 ts Vanilla 2 Egg white 3 tb 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)