Fluffy Rice Custard Pudding

Fluffy Rice Custard Pudding
MAKES 4 SERVINGS

Simply cooked rice is delicious served with chocolate, butterscotch,
or fruit sauces. Leftover rice baked with egg and milk makes
a delicious family dessert. If you separate the eggs, and fold the whites
into the pudding before baking, the result is a fluffy, souffle-like rice
pudding.

2 cups milk
1 cup cooked rice
2 eggs, separated
l/2 cup sugar
A dash of salt
l/2 teaspoon vanilla

Preheat oven to 375°F. Butter a 2-quart baking dish.
Combine the milk and rice in a heavy saucepan and heat until the
milk is scalded. Beat the egg whites with half the sugar until stiff; set
aside. In another bowl (without washing the beaters), beat the egg
yolks with the remaining sugar and the salt. Add the hot milk-rice
mixture slowly to the yolk mixture. Return to the saucepan and cook
over low heat, stirring, just until the custard coats the back of a
wooden spoon. Do not overheat or boil, or the mixture will separate.
Fold in the egg whites. Add the vanilla. Spoon into the prepared
baking dish. Bake 10 to 15 minutes, until the top is lightly browned.
Serve warm.