Rice and Coconut Snowballs

Description
Makes 6 servings

Ingredients

 * 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
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.