Berry Rice Pudding
Serve ice cold. Delicious!!
Steps
In a medium saucepan combine water , milk and rice.
Bring to boiling.
Reduce heat , cook , covered over low heat for 20 minutes , stirring often.
Uncover , cook 5 minutes more.
In a small bowl combine egg yolk , 2 tablespoons sugar , lemon juice , and 1 / 4 teaspoon salt.
Stir about 1 cup of the hot mixture into yolk mixture , return all to saucepan.
Bring to a gentle boil ,.
Cook and stir over low heat 3 to 4 minutes or till slightly thickened.
Remove from heat , stir in vanilla and 1 / 4 teaspoon lemon peel.
Cool thoroughly.
In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form.
Gradually add 2 tablespoons sugar , beating till stiff peaks form.
Fold in sliced berries , spoon mixture into 8 sherbet dishes , cover , chill several hours.
To serve , garnish with lemon peel and whole strawberries.
Ingredients
water, evaporated skim milk, long grain rice, egg yolk, sugar, lemon juice, vanilla, lemon rind, egg whites, cream of tartar, fresh strawberries, lemon, rind of