*  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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