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

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