Quick And Easy Rice Pudding
|Raw rice||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs) (Scalded)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
Follow directions on box for preparing rice.
Add to milk in top of double boiler, and cook covered over boiling water until rice is tender, about 50 minutes.
Stir occasionally with a fork during first part of cooking to keep rice from sticking.
Beat egg yolks thoroughly, add 3 tablespoons of the sugar and the salt, and stir in some of the hot rice mixture; return to rest of hot rice and cook 2 minutes longer; stirring constantly.
Remove from heat and cool slightly.
Then stir in vanilla.
Beat egg whites until stiff, and gradually beat in the remaining sugar until smooth.
Fold into rice custard.
Chill and serve with cream or top milk with a garnish of jam or jelly on each serving, if desired.