Recipe: Marcella Griffin's Rice Pudding (repost)

MARCELLA GRIFFITH'S RICE PUDDING
Marion Wiles Downey
Lake Worth, Florida
From: susannahoh

1 cup cooked rice
2 cups milk
2 eggs, separated (pasteurized)
1/2 cup sugar
Pinch salt
Dash nutmeg
1/2 cup raisins
1 teaspoons vanilla

Heat rice and milk in top of double boiler. Separate the eggs. Beat yolks until thick and lemon-colored. To egg yolks, add sugar, salt, and nutmeg. Spoon about one-half cup of hot rice/milk mixture into yolk mixture, then stir yolk mixture into rice/milk mixture in double boiler.

Add raisins and vanilla. Cook over hot water three to five minutes or until mix thickens.

Take off stove and cool slightly. Beat egg whites till stiff, fold into rice mixture.

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Hi Becky,

Here is the corrected recipe - thank you for pointing out the omission. You can use 3 eggs if you'd like but 2 will work fine. I also added a note that the egg whites should be pasteurized because they aren't heated after adding to the mixture.

Happy Cooking!

Betsy

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IN REPLY TO:

Hi, thank you for sharing your Rice Pudding recipe, it sounds like one that my friend gave me a long time ago, but I lost. The ingredients doesn't show how many eggs, but the directions say to use egg yolks then egg whites. I'm assuming it's 2 eggs?

Thanks
Becky, Denver, CO