Preparation:
Scald milk. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Beat egg yolks with sugar, salt and vanilla. Gradually beat hot rice mixture into eggs. Pour into a 9 inch pie dish or shallow 1 quart baking dish. Beat egg whites until stiff but not dry and gradually beat in confectioner's sugar. Spoon meringue over rice custard. Bake in a preheated 375 degree oven until meringue is lightly browned, about 8 minutes. If desired, garnish with dollops of red jelly. Makes 4 serving |
