Berry-Rice Pudding

• 1 1/3 c. water
• 2/3 c. evaporated skim milk
• 1/3 c. long grain rice
• 1 beaten egg yolk
• 2 Tbsp. sugar
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1/4 tsp. grated lemon peel
• 3 egg whites
• 1/4 tsp. cream of tartar
• 2 Tbsp. sugar
• 1 c. fresh berries (raspberries, strawberries or blueberries)
• finely shredded lemon peel
• fresh berries for garnish

1. In medium saucepan, combine water, evaporated skim milk and rice.
2. Bring to boiling.
3. Reduce heat; cook, covered, over low heat for 20 minutes, stirring often.
4. Uncover; cook 5 minutes more.
5. In a small bowl, combine egg yolk, 2 tablespoons sugar, lemon juice and salt.
6. Stir about 1 cup of the hot mixture into yolk mixture; return all to saucepan.
7. Bring to a gentle boil. Cook and stir over low heat for 3 to 4 minutes or until slightly thickened.
8. Remove from heat; stir in vanilla and lemon peel. Cool mixture thoroughly.

water, milk, long grain rice, egg yolk, sugar, lemon juice, salt, vanilla, egg whites, cream of tartar, sugar, fresh berries, lemon peel, fresh berries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287846 (may not work)