Baked Rice Pudding

⅔ cup rice
2 cups milk
2 tablespoons butter
4 eggs, separated
½ cup sugar
½ teaspoon vanilla
Cinnamon

Preheat oven to 350°.
Combine rice and milk in double boiler. Cook slowly until rice is soft (about 1 hour). Allow to cool. Cream butter, egg yolks, and sugar and stir into cooled rice. Beat egg whites until nearly stiff. Fold egg whites and vanilla into rice. Pour into a buttered 2-quart baking dish or casserole and bake for 45 minutes until pudding is firm and top is browned. Serve warm with a sprinkle of cinnamon.

Yields about six servings.

Elise Zuber, West Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.