Review/Rate this Recipe Save to MyRecipes Rating:

Title: Kitchener Rice Cream
Yield: 1 Servings

Ingredients

    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

Instructions

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.

Recipe by: The Canadian Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
on Aug 24, 1997

Reviews