Rice Custard

Directions

1. 1
   Add rice to milk in top of a double boiler.
2. 2
   Cook, covered, over boiling water until rice is tender, about 1 hour.
3. 3
   Stir occasionally.
4. 4
   Beat egg yolks thoroughly; add 1 1/2 tablespoons suar and salt.
5. 5
   Stir in some of the hot rice mixture.
6. 6
   Add to rest of rice mixture in double boiler and cook 2 minutes longer, stirring constantly.
7. 7
   Remove from heat and partially cool.
8. 8
   Stir in vanilla.
9. 9
   Beat egg whites until quite stiff, then gradually add remaining 1 1/2 tablespoons sugar, while continuing to beat until stiff.
10. 10
    Fold into rice custard.
11. 11
    Spoon into 4 to 5 dessert dishes. Top each with a cherry and a dribble of cherry juice.
12. 12
    Chill thoroughly.