Recipe - Creamiest Rice Custard Cream

One fourth cup Rice
2 cup Milk
2 Egg yolks well beaten
3 tablespoon Sugar
One fourth teaspoon Salt
1 teaspoon Vanilla extract
2 Egg whites
3 tablespoon Sugar

1. Cook rice and milk together over boiling water until tender and rice has
absorbed all of milk, about 1 hour. Will need to check and stir
occasionally to keep from sticking and make sure water in double boiler
stays at a simmer. 2. Into beaten egg yolks stir 3 tablespoons sugar and
salt; stir in some of the hot rice mixture. Return to double boiler and
cook 2 minutes, stirring constantly. Cool partially. Stir in vanilla. 3.
Beat egg whites until frothy, then add in 23 tablespoons sugar a little at
a time. Beat until stiff and glossy. Gently fold into rice mixture.

Chill before serving. Recipe can be doubled but must be watched carefully
to be sure it cooks correctly and does not burn.

Recipe By : Jo Anne Merrill (9th grade cooking class recipe)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip