1 Cook rice and salt in the water (simmer it) until water is absorbed (15-20 mins).
2 Add milk, bring to almost boiling, cook until creamy.
3 In a bowl, beat the egg yolks with ? cup (ONLY) of the sugar, adding the sugar gradually, then mix in the cornstarch.
4 Pour a little of the hot millk mixture into the egg mixture, and mix, then dump the egg mixture into the pot of milk mixture.
5 Cook (but don't boil) 5 mins, stirring, then add the almond.
6 Put in a casserole dish, and put that in a baking dish that has an inch of water in it. Bake at 350? for an hour, stirring occasionally.
7 Then beat egg whites with the remaining ? c sugar till stiff. Spread this on the rice pudding. Bake about 10 mins or until browned at 400?. Chill and serve cold.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 10|
|Calories from Fat: 99 (24%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 425.4mg||131 %|
|Sodium 150.7mg||5 %|
|Potassium 186.7mg||5 %|
|Total Carbohydrate 68g||20 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 67.7g|
|Protein 13.9g||20 %|
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Calories per serving: 419
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