Rice Custard Cream

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Rice Custard Cream

desserts, grains, american

1/4 cup rice; uncooked
2 cup milk
2 each egg yolk; well beaten
3 tablespoon sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 each egg white
3 tablespoon 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)