 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Serve ice cold. Delicious! Ingredients:
1 1/3 cups water |
2/3 cup evaporated skim milk |
1/3 cup long grain rice |
1 beaten egg yolk |
2 tablespoons sugar |
2 tablespoons lemon juice |
1 teaspoon vanilla |
1/4 teaspoon grated lemon rind |
3 egg whites |
1/4 teaspoon cream of tartar |
2 tablespoons sugar |
1 cup sliced fresh strawberries |
1 lemon, rind of, finely shredded |
8 whole fresh strawberries |
Directions:
1. In a medium saucepan combine water, milk and rice.
2. Bring to boiling.
3. Reduce heat, cook, covered over low heat for 20 minutes, stirring often.
4. Uncover, cook 5 minutes more.
5. In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and 1/4 teaspoon salt.
6. Stir about 1 cup of the hot mixture into yolk mixture, return all to saucepan.
7. Bring to a gentle boil,.
8. Cook and stir over low heat 3 to 4 minutes or till slightly thickened.
9. Remove from heat, stir in vanilla and 1/4 teaspoon lemon peel.
10. Cool thoroughly.
11. In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form (tips curl over).
12. Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
13. Fold in sliced berries, spoon mixture into 8 sherbet dishes, Cover, chill several hours.
14. To serve, garnish with lemon peel and whole strawberries.
|
|