Creamy rice pudding, studded with chopped dates, is topped with a fluffy, coffee-flavored meringue.

Coffee Date Rice Cream

5 large eggs, separated
3 cups milk
3 cups cooked rice
1/2 cup packed brown sugar
1/2 teaspoon salt - divided use
6 tablespoons butter or margarine
1/2 pound chopped dates
1 teaspoon vanilla extract
6 tablespoons granulated sugar
1 1/2 teaspoons instant coffee

1. Beat egg yolks slightly; stir in milk, rice, brown sugar, 1/4 teaspoon salt, butter and dates. Cook over medium heat, stirring constantly, until thickened. Pour into greased, shallow baking pan or pans.
2. Combine sugar, coffee and remaining 1/4 teaspoon salt.
3. Beat egg whites until frothy. Add sugar mixture gradually and beat until egg whites are stiff but not dry.
4. Spread meringue over pudding.
5. Bake at 350°F (175°F) for 20 minutes or until golden brown. Serve warm or cold.

Makes 12 servings.

Recipe provided courtesy of the USA Rice Federation.