Rice and Coconut Snowballs
For an extraordinary dessert, serve these individual rice custards are inverted and enrobed in a golden meringue sprinkled with coconut.
2 tablespoons cornstarch
1 cup granulated sugar - divided use
1/4 teaspoon salt
2 cups milk - divided use
2 cups cooked rice
3 large eggs, separated
1 teaspoon brandy extract
1/2 cup chopped pecans
1/2 cup finely sweetened shredded coconut
- Combine cornstarch, 2/3 cup sugar and salt. Stir in 1 1/2 cups milk. Cook until thickened, stirring occasionally. Remove from heat. Stir in rice.
- Beat egg yolks slightly; add remaining 1/2 cup milk to eggs. Stir into hot rice mixture. Add flavoring and nuts.
- Pour into six well-buttered 5 ounce custard cups. Set cups in shallow pan. Pour hot water around them 1-inch deep.
- Bake in a preheated oven at 350°F (175°F) for about 30 minutes, or until set. Cool slightly. Unmold and place on greased baking sheet.
- Beat egg whites with remaining 1/3 cup sugar until stiff but not dry. Spread on top and sides of custards. Sprinkle lightly with coconut.
- Return to oven and bake about 5 minutes longer or until flecked with brown.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.