Kitchener Rice Cream

* Exported from MasterCook *

Kitchener Rice Cream

Recipe By : The Canadian Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Mennonite

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c rice
2 c light cream or milk
2 egg yolks
4 tbsp sugar
1 tsp vanilla
2 egg whites
4 tbsp 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.

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