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Ric Custard Cream




Source of Recipe


Betty Crocker's Good And Easy Cookbook


List of Ingredients




1/4 c. uncooked rice
2 c. milk
2 egg yolks, well beaten
3 tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
2 egg whites
3 or more tbsp. sugar



Recipe



Cook the rice and milk together over boiling water until tender. Into beaten egg yolks, stir 3 tablespoons sugar and salt. Then stir in some of the hot rice mixture. Return to double boiler and cook 2 minutes more, stirring constantly. Cool partially. Stir in vanilla.

Beat egg whites until frothy. Then beat in 3 tablespoons sugar, a little at a time, continuing until stiff and glossy. Fold into rice custard mixture; chill. Serve with or without cream.