Rice Pudding Supreme
|Long grain rice||1⁄3 Cup (5.33 tbs) (uncooked)|
|Water||2⁄3 Cup (10.67 tbs)|
|Eggs||3 , seperated|
|Sugar||1⁄2 Cup (8 tbs)|
|Skim milk||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
1. In small saucepan, blend rice and water; cook, covered, over low heat until rice is tender, about 20 minutes.
2. Meanwhile, blend egg yolks, 1/4 cup of the sugar and the skim milk in medium saucepan. Cook over low heat, stirring constantly, until mixture lightly coats back of wooden spoon. Stir in cooked rice and vanilla extract. Pour into 1 1/2-quart casserole, preferably with nonstick finish.
3. Preheat oven to 325Â° F.
4. Using electric mixer at high speed, beat egg whites in medium bowl until soft peaks form; gradually add remaining 1/4 cup sugar, beating until egg whites are stiff. Swirl egg whites on top of rice mixture; sprinkle with nutmeg. Bake for 30 minutes.