Title: Kitchener Rice Cream
Categories: Dessert Mennonite
Yield: 1 Servings

1/4	c	Rice
2	c	Light cream or milk
2		Egg yolks
4	tb	Sugar
1	ts	Vanilla
2		Egg whites
4	tb	Sugar

To make a light pudding, use long grain rice. For a creamier pudding, use short grain rice.

Place the uncooked rice and the cream or milk in top of a double boiler. Cover and cook about 45 minutes until rice is tender.

Beat the egg yolks until light yellow. Add 4 tablespoons sugar and beat until well blended. Add to the hot cooked rice, stirring all the time. Simmer 2 minutes. Keep stirring. Remove from heat and add the vanilla.

Beat the egg whites until stiff, add 4 tablespoons sugar; beat until well blended and fold lightly into the rice cream. Remove from heat. Pour into a nice serving dish and serve hot. Or cover and chill until ready to serve cold.

Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadian Cookbook/Mme Jehane Benoit/1970

previous

next