Fluffy rice custard pudding
Instructions:
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Simply cooked rice is delicious served with chocolate, butterscotch, or fruit sauces. Leftover rice baked with egg and milk makes a delicious family dessert. If you separate the eggs, and fold the whites into the pudding before baking, the result is a fluffy, souffle-like rice pudding.
- 2 cups milk;
- 1 cup cooked rice;
- 2 eggs, separated;
- 1⁄2 cup sugar;
- A dash of salt;
- 1⁄2 teaspoon vanilla.
- Preheat oven to 375 F. Butter a 2-quart baking dish.
- Combine the milk and rice in a heavy saucepan and heat until the milk is scalded. Beat the egg whites with half the sugar until stiff; set aside. In another bowl (without washing the beaters), beat the egg yolks with the remaining sugar and the salt. Add the hot milk-rice mixture slowly to the yolk mixture. Return to the saucepan and cook over low heat, stirring, just until the custard coats the back of a wooden spoon. Do not overheat or boil, or the mixture will separate.
- Fold in the egg whites. Add the vanilla. Spoon into the prepared baking dish. Bake 10 to 15 minutes, until the top is lightly browned. Serve warm.