Queen of Rice Pudding
1/2 cup uncooked rice
2 cups boiling water
2 cups milk
3 egg yolks
1/3 cup granulated sugar
1 tsp. vanilla
3 egg whites, stiffly beaten
4 tbsp. sugar
Cook rice in rapidly boiling salted water. Drain and place in strainer over heat
until rice is dry fluffy.
Make a custard of the milk, egg yolks, sugar and vanilla. Pour over rice which
had been placed in a buttered baking dish. Drop spoonfuls of strawberry jam over
the surface. Cover with meringue which has been made by adding the 4 tbsp. of
sugar to the beaten egg whites. Sprinkle with coconut.
Bake in a slow oven at 325ºF. for 20 minutes. Serve hot or cold.