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Rice custard cream *** (dvwp38a)

Yield: 4 Servings

Ingredients:

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

Instructions:

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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