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Berry Rice Pudding

Diet.Chef's picture
Ingredients
  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
  Sugar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Grated lemon peel 1⁄4 Teaspoon, grated
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Sliced fresh strawberries 1 Cup (16 tbs)
  Grated lemon peel 1 Tablespoon (Finely Shredded)
  Whole strawberries 8
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Ingredient: 
Rice

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