Recipe - Rice Custard Cream

One fourth cup Rice; uncooked
2 cup Milk
2 Egg yolk; well beaten
3 tablespoon Sugar
One fourth teaspoon Salt
1 teaspoon Vanilla
2 Egg white
3 tablespoon 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini