Dreamy rice pudding
2/3 cup uncooked white rice
1 1/2 tsp. (1/2 envelope) unflavored powdered gelatin
2 Tbs. milk
1 lg. egg white, room temperature
2 Tbs. plus tsp confectioners' sugar
10 Tbs. heavy cream
2 Tbs. whole milk
1 tsp vanilla extract
Nutmeg and cinnamon for taste
Cook rice for 25-30 minutes in salted, boiling water until very soft. Drain it and rinse with cold water; drain again thoroughly.
Combine the geletin and milk in a small bowl and set that bowl into a bath of hot water. When the gelatin has dissolved, remove from the hot water and let cool.
Beat the egg white with a pinch of salt until frothy, adding the sugar gradually while beating, then whip to stiffen. In a separate bowl, beat the heavy cream and milk until it has the consistency of thin whipped cream. Add the cream to the egg white mixture. Add the geletin and fold in the rice and vanilla. Pour the pudding into custard cups and chill.
When ready to eat sprinkle with nutmeg and cinnamon on top. Enjoy!!!