Difference between revisions of "Coffee Date Rice Cream"
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* 1 1/2 teaspoons instant [[coffee]] | * 1 1/2 teaspoons instant [[coffee]] | ||
| − | == | + | == Procedures == |
# Beat [[egg]] [[egg yolk|yolks]] slightly; stir in [[milk]], [[rice]], [[brown sugar]], 1/4 teaspoon [[salt]], [[butter]] and [[dates]]. | # Beat [[egg]] [[egg yolk|yolks]] slightly; stir in [[milk]], [[rice]], [[brown sugar]], 1/4 teaspoon [[salt]], [[butter]] and [[dates]]. | ||
# Cook over medium heat, stirring constantly, until thickened. | # Cook over medium heat, stirring constantly, until thickened. | ||
Latest revision as of 11:20, 15 July 2012
Description
Makes 12 servings.
Ingredients
- 5 eggs, separated
- 3 cups milk
- 3 cups cooked rice
- 1/2 cup brown sugar
- 1/2 teaspoon salt, divided
- 6 tablespoons butter or margarine
- 1/2 pound chopped dates
- 1 teaspoon vanilla extract
- 6 tablespoons Sugar
- 1 1/2 teaspoons instant coffee
Procedures
- Beat egg yolks slightly; stir in milk, rice, brown sugar, 1/4 teaspoon salt, butter and dates.
- Cook over medium heat, stirring constantly, until thickened.
- Pour into shallow baking pan or pans.
- Combine Sugar, coffee and remaining 1/4 teaspoon salt.
- Beat egg whites until frothy.
- Add Sugar mixture gradually and beat until egg whites are stiff but not dry.
- Spread meringue over pudding.
- Bake at 350 degrees for 20 minutes or until golden brown. Serve warm or cold.
