Recipe: Rice Spoon Bread (using cooked rice) (1937)

RICE SPOON BREAD

1 cup boiling water
3 tablespoons white cornmeal
1/4 cup flour
1 teaspoon salt
1 tablespoon sugar
1 cup cooked rice
1 tablespoon butter
2 eggs, separated
2 teaspoons baking powder
1 cup milk

Pour water over cornmeal and mix; add flour, salt and sugar. Cook in double boiler until thick.

Stir in rice and butter. Add the beaten egg yolks, baking powder and milk. Last fold in stiffly beaten egg whites. Pour into a greased baking dish, place in a pan containing an inch of hot water.

Bake in a 350 degree F oven for 40 minutes.

Servings: 8
From: Recipelink.com
Source: Rice - 200 Delightful Ways to Serve It, Southern Rice Industry, New Orleans, LA, 1937