Recipe - Kitchener Rice Cream

One fourth cup Rice
2 cup Light cream or milk
2 Egg yolks
4 tablespoon Sugar
1 teaspoon Vanilla
2 Egg whites
4 tablespoon 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.

Recipe by: The Canadian Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 24, 1997