Rice Custard - cooking recipe

Ingredients

1/4 c. uncooked rice
2 c. milk
2 eggs, separated
3 Tbsp. granulated sugar
3/8 tsp. salt
1 tsp. vanilla
maraschino cherries

Preparation

Add rice to milk in top of a double boiler.
Cook, covered, over boiling water until rice is tender, about 1 hour.
Stir occasionally.
Beat egg yolks thoroughly; add 1 1/2 tablespoons suar and salt.
Stir in some of the hot rice mixture.
Add to rest of rice mixture in double boiler and cook 2 minutes longer, stirring constantly.
Remove from heat and partially cool.
Stir in vanilla.
Beat egg whites until quite stiff, then gradually add remaining 1 1/2 tablespoons sugar, while continuing to beat until stiff.
Fold into rice custard.
Spoon into 4 to 5 dessert dishes. Top each with a cherry and a dribble of cherry juice.
Chill thoroughly.