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Rice and Coconut Snowballs

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Makes 6 servings



Ingredients Needed For Rice and Coconut Snowballs
* 2 tablespoons cornstarch
* 1 cup Sugar, divided
* 1/4 teaspoon salt
* 2 cups milk, divided
* 2 cups cooked rice
* 3 eggs, separated
* 1 teaspoon brandy extract
* 1/2 cup chopped pecans
* 1/2 cup finely shredded coconut


Directions To Prepare Rice and Coconut Snowballs
#Combine cornstarch, 2/3 cup Sugar and salt.
#Stir in 1-1/2 cups milk. Cook until thickened, stirring occasionally.
#Remove from heat. Stir in rice. Beat egg yolks slightly; add remaining 1/2 cup milk to eggs.
#Stir into hot rice mixture. Add flavoring and nuts. Pour into six well-buttered 5-ounce custard cups.
#Set cups in shallow pan. Pour hot water around them 1 inch deep.
#Bake at 350 degrees about 30 minutes, or until set. Cool slightly.
#Unmold and place on greased baking sheet.
#Beat egg whites with remaining 1/3 cup Sugar until stiff but not dry.
#Spread on top and sides of custards. Sprinkle lightly with coconut.
#Return to oven and bake about 5 minutes longer or until flecked with brown.




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Tuesday, June 27, 2017, 12:17 am


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