Ingredients:
1 1/3 cups water
2/3 cup evaporated skim milk
1/3 cup long grain rice
1 beaten egg yolks
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1/4 teaspoon grated lemon rind
3 egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar
1 cup sliced fresh strawberries
1 lemons, rind of, finely shredded
8 whole fresh strawberries
Directions:
In a medium saucepan combine water, milk and rice.
Bring to boiling.
Reduce heat, cook, covered over low heat for 20 minutes, stirring often.
Uncover, cook 5 minutes more.
In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and 1/4 teaspoon salt.
Stir about 1 cup of the hot mixture into yolk mixture, return all to saucepan.
Bring to a gentle boil,.
Cook and stir over low heat 3 to 4 minutes or till slightly thickened.
Remove from heat, stir in vanilla and 1/4 teaspoon lemon peel.
Cool thoroughly.
In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form (tips curl over).
Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
Fold in sliced berries, spoon mixture into 8 sherbet dishes, Cover, chill several hours.
To serve, garnish with lemon peel and whole strawberries.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.