Rice Pudding

Directions

1. 1
   Preheat Oven 160C
2. 2
   butter a oven casserole (Pyrex)
3. 3
   rinse the rice, put the rice and evaporated milk and milk in a casserole, boil slowly over low heat for 1 hour stir occasionally to prevent burning, let to cool down a bit.
4. 4
   beat the egg yolks and sugar until creamy, fold into the rice
5. 5
   beat the egg whites until soft pointy, fold into the rice.
6. 6
   The caramel sauce heat up the butter, brown sugar, and evaporated milk until the sugar dissolves, cook slowly for another 3 minutes.
7. 7
   Pour the sauce into the casserole, dish the rice mixture onto the sauce, bake for 40 minutes or until cooked.