Rice Pudding (jessie Krebs) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
SOURCE: JESSIE KREBS
FROM : SALLIE KREBS
Directions:
This is Jims mothers recipe for rice pudding. Its a bit different
because of the meringue on top. Its delicious! 2 qt boiling water 1
cup rice (heaping) 1 qt milk 1 cup sugar 4 eggs, separated Add rice
to boiling water. Cover and simmer for 30 minutes. Drain rice. Return
rice to pan and add 1 qt milk. Bring to a simmer and cook, covered,
for 20 minutes. (Stir occasionally.) Beat egg yolks and 1/2 cup sugar
well, then stir into rice mixture. Cook over medium heat for 15
minutes. (Stir occasionally.) Preheat oven to 350-F. Beat egg whites
until frothy, then gradually add remaining 1/2 cup sugar and continue
beating until stiff peaks form. Brown on rack in center of oven for
15 to 20 minutes. (Meringue should be lightly browned.)
Submitted By SALLIE KREBS On 03-11-95
Source from luhu.jp
because of the meringue on top. Its delicious! 2 qt boiling water 1
cup rice (heaping) 1 qt milk 1 cup sugar 4 eggs, separated Add rice
to boiling water. Cover and simmer for 30 minutes. Drain rice. Return
rice to pan and add 1 qt milk. Bring to a simmer and cook, covered,
for 20 minutes. (Stir occasionally.) Beat egg yolks and 1/2 cup sugar
well, then stir into rice mixture. Cook over medium heat for 15
minutes. (Stir occasionally.) Preheat oven to 350-F. Beat egg whites
until frothy, then gradually add remaining 1/2 cup sugar and continue
beating until stiff peaks form. Brown on rack in center of oven for
15 to 20 minutes. (Meringue should be lightly browned.)
Submitted By SALLIE KREBS On 03-11-95
Source from luhu.jp