Post by MarieAlice on Feb 21, 2003 4:34:10 GMT -6
Kitchener Rice Cream
1/4 c rice
2 c light cream or milk
2 large egg yolks
4 tbsp sugar
1 tsp vanilla
2 large 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.
1/4 c rice
2 c light cream or milk
2 large egg yolks
4 tbsp sugar
1 tsp vanilla
2 large 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.