Rice and Coconut Snowballs

Description

Makes 6 servings

Ingredients

• 2 tablespoons cornstarch
• 1 cup Sugar, divided
• 1/4 teaspoon salt
• 2 cups milk, divided
• 2 cups cooked rice
• 3 eggs, separated
• 1 teaspoon brandy extract
• 1/2 cup chopped pecans
• 1/2 cup finely shredded coconut

Procedures

1. Combine cornstarch, 2/3 cup Sugar and salt.
2. Stir in 1-1/2 cups milk. Cook until thickened, stirring occasionally.
3. Remove from heat. Stir in rice. Beat egg yolks slightly; add remaining 1/2 cup milk to eggs.
4. Stir into hot rice mixture. Add flavoring and nuts. Pour into six well-buttered 5-ounce custard cups.
5. Set cups in shallow pan. Pour hot water around them 1 inch deep.
6. Bake at 350 degrees about 30 minutes, or until set. Cool slightly.
7. Unmold and place on greased baking sheet.
8. Beat egg whites with remaining 1/3 cup Sugar until stiff but not dry.
9. Spread on top and sides of custards. Sprinkle lightly with coconut.
10. Return to oven and bake about 5 minutes longer or until flecked with brown.