| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Coffee Date Rice Cream

5 large eggs, separated
3 cups milk
3 cups cooked rice
1/2 cup packed brown sugar
1/2 teaspoon salt, divided use
6 tablespoons butter or margarine
1/2 pound chopped dates
1 teaspoon vanilla extract
6 tablespoons granulated sugar
1 1/2 teaspoons instant coffee

1. Beat egg yolks slightly; stir in milk, rice, brown sugar, 1/4 teaspoon salt, butter and dates. Cook over medium heat, stirring constantly, until thickened. Pour into greased, shallow baking pan or pans.
2. Combine sugar, coffee and remaining 1/4 teaspoon salt.
3. Beat egg whites until frothy. Add sugar mixture gradually and beat until egg whites are stiff but not dry.
4. Spread meringue over pudding.
5. Bake at 350*F for 20 minutes or until golden brown. Serve warm or cold.

Makes 12 servings.

Recipe provided courtesy of the USA Rice Federation.