Scald 3 cups of milk in double boiler. Add rice to boiling hot water and set aside. Mix corn starch, sugar and milk together. Add to rice mixture. Cook 20 minutes in double boiler (or 5 minutes in microwave), stirring constantly. Add slightly beaten eggs and cook 3 minutes (1-2 minutes in microwave). Put in buttered casserole. Cover with meringue. Meringue: (Using 2 egg whites and 4 tbsp sugar.) Beat eggs whites while slowly adding the sugar.
Broil until meringue peaks are golden brown. Cool, and refrigerate before serving.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 135 (61%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 99.3mg||31 %|
|Sodium 250.5mg||9 %|
|Potassium 208.4mg||5 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.5g|
|Protein 7.9g||11 %|
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Calories per serving: 221
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