Free Recipe Kitchener Rice Cream
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Kitchener Rice Cream Recipe
1/4 c Rice
2 c Light cream or milk
2 Egg yolks
4 tb Sugar
1 ts Vanilla
2 Egg whites
4 tb Sugar
Kitchener Rice Cream Preparation
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. Recipe by: The Canadian Cookbook/Mme Jehane Benoit/1970 Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 24, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Kitchener Rice Cream?
If you know a better Kitchener Rice Cream Recipe please comment below.