Snow Pudding with Custard Sauce

Pudding
¾ cup sugar ¼ cup cold water
¼ tsp salt 2 egg whites, beaten stiff
2 cups boiling water 1/3 cup lemon juice
5 T cornstarch

Combine sugar, salt and boiling water. Blend cornstarch and cold water. Add to sugar mixture in medium saucepan. Heat to boiling, cook for 5 minutes, stirring constantly. Cool slightly in refrigerator in same pan.

Pour mixture into a bowl. Fold in beaten egg whites and lemon juice. Refrigerate until it reaches the consistency of Jell-O.

Custard Sauce
1 egg yolk, beaten 1 cup milk, scalded
½ cup sugar ½ tsp vanilla
1 tsp cornstarch Pinch of salt

Combine sugar and cornstarch. Combine egg yolk and scalded milk. Combine both mixtures in a small saucepan. Heat until slightly thickened. Add vanilla and salt. Cool. Serve over Snow Pudding

Portuguese Rice Pudding

1 cup rice
1 cup water
½ tsp salt
5-1/2 cups milk
1 large egg, beaten
1 cup sugar
cinnamon

In a heavy pot (preferably not Teflon coated), boil rice and water over high heat, stirring constantly, until water is absorbed. Lower heat to medium and add salt and 2 cups milk, stirring well and cook for 15 minutes. Add another 2 cups milk, stirring well, and cook for 15 minutes. Add another 2 cups milk, stirring well before and after. Repeat this process 15 minutes later with remaining 1-1/2 cups milk. Stir constantly for an additional 20 minutes, then blend in beaten egg, and cook for two minutes. Add sugar, stir well, and cook for two more minutes. Pour into a medium-sized bowl, dust with cinnamon, and cool or refrigerate before serving.