Side Pannel
Kitchener Rice Cream
Ingredients List
- 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
Directions
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.
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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