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21. Old Fashioned Rice Pudding

3/4 Cc. raw tée~ rinsed well 4% t. vanilla

3 C. cold water 1 Qt. scalded milk
4 egg yolks 4 egg whites

3/4 C. sugar few grains salt
St. Bese | 4 T. sugar

% t. vanilla

Boil rice 5 minutes, reduce heat and simmer until tender.
(about 25 minutes). Drain off remaining water. Beat
egg yolks, add sugar, salt and vanilla. Stir in milk
and cook, stirring constantly until thickened like cus-
tard. Add rice and turn into buttered baking dish. Top
with meringue made by beating last 4 ingredients. Brown
in 325 F oven for 12-15 minutes. Serve hot or cold with
cream or crushed fruits.

Variations:

1. Spread the pudding with a thin layer of jan, jelly or
preserves before topping with the meringue.

2. Stir into the mixture before baking, 3/4 cup par-
boiled seedless raisings left whole or coarsely chopped.

3. Stir into mixture before baking 3/4 cup coarsely |
chopped almonds or other nut meats.

4. Stir into the mixture before baking % cup of canned,
shredded and thoroughly drained pineapple. :

5. Use molasses instead of sugar. If you do, stir in
+ teaspoon of baking soda into the milk.

6. Spread bottom of the baking dish with caramel before
pouring in the rice mixture.

7. For a mocha rice pudding use snl parts of milk and .
strong coffee instead of plain milk.