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Kitchener Rice Cream
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1/4 cup rice
2 cups light cream or milk
2 large egg yolks
4 tablespoons sugar
1 teaspoon vanilla
2 large egg whites
4 tablespoons sugar
To make a light pudding, use long grain rice. For a creamier pudding, use short grain rice. Place the uncooked rice and the cream or milk in top of a double boiler. Cover and cook about 45 minutes until rice is tender.
Beat the egg yolks until light yellow. Add 4 tablespoons sugar and beat until well blended. Add to the hot cooked rice, stirring all the time. Simmer 2 minutes. Keep stirring. Remove from heat and add the vanilla. Beat the egg whites until stiff, add 4 tablespoons sugar; beat until well
blended and fold lightly into the rice cream. Remove from heat. Pour into a nice serving dish and serve hot. Or cover and chill until ready to serve cold.
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