Berry Rice Pudding
|Water||1 1⁄3 Cup (21.33 tbs)|
|Evaporated milk||2⁄3 Cup (10.67 tbs), skimmed|
|Long grain rice||1⁄3 Cup (5.33 tbs)|
|Egg yolk||1 , beaten|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon, grated|
|Cream of tartar||1⁄4 Teaspoon|
|Sliced fresh strawberries||1 Cup (16 tbs)|
|Grated lemon peel||1 Tablespoon (Finely Shredded)|
In medium saucepan combine water, evaporated skimmed milk, and rice.
Bring to boiling.
Reduce heat; cook, covered, over low heat for 20 minutes, stirring often.
Uncover; cook 5 minutes more.
In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and salt.
Stir about 1 cup of the hot mixture into yolk mixture; return all to saucepan.
Bring to a gentle boil.
Cook and stir over low heat for 3 to 4 minutes or till slightly thickened.
Remove from heat; stir in vanilla and 1/4 teaspoon lemon peel, Cool mixture thoroughly In a medium bowl beat egg whites and cream of tartar on high speed of electric mixer till soft peaks form (tips curl over).
Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
Fold egg whites into cooled pudding.
Fold in sliced berries; spoon mixture into 8 sherbet dishes.
Cover and chill several hours