Instructions: To make a light pudding, use long grain rice. For a creamier pudding, use short grain rice.

Place the uncooked rice and the cream or milk in top of a double boiler.

Cover and cook about 45 minutes until rice is tender.

Beat the egg yolks until light yellow. Add 4 tablespoons sugar and beat until well blended. Add to the hot cooked rice, stirring all the time.

Simmer 2 minutes. Keep stirring. Remove from heat and add the vanilla.

Beat the egg whites until stiff, add 4 tablespoons sugar; beat until well blended and fold lightly into the rice cream. Remove from heat. Pour into a nice serving dish and serve hot. Or cover and chill until ready to serve cold.

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