Simmered Rice Pudding

Simmered Rice Pudding

MAKES 4 TO 6 SERVINGS

Rice, another thickening agent, is classic to Early American puddings,
as well as to the puddings of today. This is a great way to use
leftover rice. It can be any kind, short- or long-grain, quick-cooking,
converted, brown or white, just as long as it is cooked. This is a stirred
custard, with the egg whites whipped and folded into the pudding
after cooking.

2 cups milk
1 cup cooked rice
2 egg yolks
l/2 cup sugar
2 egg whites, stiffly beaten
1 teaspoon vanilla
Cinnamon sugar

In a heavy saucepan, scald the milk; add the rice. In a bowl, beat
the egg yolks with the sugar. Add the hot mixture slowly to the egg
yolks. Return the entire mixture to the saucepan and cook over low
heat, stirring constantly, until thickened. Fold in the egg whites and
add the vanilla. Cover and chill, or serve immediately, sprinkled with
cinnamon sugar.