Rice Custard - cooking recipe

Ingredients

1/4 c. uncooked rice
2 c. milk or 1 c. evaporated milk and 1 c. water
2 eggs, separated
6 Tbsp. granulated sugar
3/8 tsp. salt
1 tsp. vanilla or 1/2 tsp. almond or 1 Tbsp. sherry

Preparation

Wash rice well, then drain.
Add to milk in top of double boiler.
Cook, covered, over boiling water until rice is tender, about 1 hour.
Beat egg yolks thoroughly.
Add 3 tablespoons sugar and the salt, then stir in some of the hot rice mixture.
Return to rest of rice mixture in doubler boiler; cook 2 minutes longer, stirring constantly.
Remove from heat and partially cool, then stir in vanilla.
Beat egg whites until quite stiff, then gradually add remaining 3 tablespoons sugar while continuing to beat until stiff.
Fold into rice custard.
Chill and serve. Serves 6.