Vienna Rice Custard.

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Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4

tablespoonfuls of sugar and stir in the rice. Flavor with rose−water and put in a well−buttered pudding−dish.

Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done.

Serve cold.

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