*  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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