Preparation:
Beat egg yolks, milk and salt together. Stir in cream of rice and set aside for about 15 minutes. Beat egg whites until stiff but not dry, gradually beating in sugar. Fold beaten whites into cream of rice mixture. Fill well buttered muffin pan cups two thirds full. Bake in a preheated 350 degree oven until a cake tester inserted in center of muffins comes out clean, about 20 minutes. Makes about 12 2 1/2 inch muffins. |
