Title: Rice Pudding
Categories: Penndutch, Desserts
Yield: 1 Servings

1 c Rice, cooked
2 c Milk
1/2 c Sugar
1 tb Butter
1/2 c Raisins
2 Egg, separated
2 tb Powdered sugar
Nutmeg

Beat the egg yolks and add the sugar and milk and stir into the rice. Add
the butter and raisins. Pour into a buttered baking dish. Beat the egg
whites until frothy, add the powdered sugar and spread on top of rice
pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini