Title: Rice custard cream *** (dvwp38a)
 Categories: Desserts, Grains, American
      Yield: 4 Servings
 
    1/4 c  Rice; uncooked
      2 c  Milk
      2 ea Egg yolk; well beaten
      3 tb Sugar
    1/4 ts Salt
      1 ts Vanilla
      2 ea Egg white
      3 tb Sugar
 
  Cook rice and milk together over boiling water until tender (about 1
  hr.). Into beaten egg yolks, stir 3 T. sugar, 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 till frothy; then beat in 3 T. sugar a little at a time,
  counting using until stiff and glossy.  Fold into rice custard
  mixture.
   Chill.      6 servings FROM:    DOROTHY VON GUNTEN (DVWP38A)