Individual rice custards are inverted and cloaked with fluffy meringue and shredded coconut, and then baked to a golden perfection.

Rice and Coconut Snowballs

2 tablespoons cornstarch 1 cup granulated sugar - divided use 1/4 teaspoon salt 2 cups milk - divided use 2 cups cooked rice 3 large eggs, separated 1 teaspoon brandy extract 1/2 cup chopped pecans 1/2 cup finely shredded coconut

Combine cornstarch, 2/3 cup sugar and salt. Stir in 1 1/2 cups milk. Cook until thickened, stirring occasionally. Remove from heat. Stir in rice.
Beat egg yolks slightly; add remaining 1/2 cup milk to eggs. Stir into hot rice mixture. Add flavoring and nuts.
Pour into six well-buttered 5 ounce custard cups. Set cups in shallow pan. Pour hot water around them 1-inch deep.
Bake at 350°F (175°F) oven for about 30 minutes, or until set. Cool slightly. Unmold and place on greased baking sheet.
Beat egg whites with remaining 1/3 cup sugar until stiff but not dry. Spread on top and sides of custards. Sprinkle lightly with coconut.
Return to oven and bake about 5 minutes longer or until flecked with brown.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.

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