Rice Cream
2 Tablespoons of rice.
2 Cups of milk.
1 Saltspoon of salt.
2 Tablespoons of sugar.
2 Eggs.
Cleanse the rice by washing it several times in cold water; cook it in a double boiler with the milk until the grains will mash. Three hours will generally be required to do this. Should the milk evaporate, restore the amount lost. When the rice is perfectly soft, press it through a coarse soup-strainer or colander into a saucepan, return it to the fire, and while it is heating beat the eggs, sugar, and salt together until very light. When the rice boils, pour the egg in rather slowly, stirring lightly with a spoon for three or four minutes, or until it coagulates and the whole is like a thick, soft pudding; then remove from the fire, and pour it into a pretty dish. By omitting the yolks and using the whites of the eggs only, a delicate white cream is obtained.