Recipes

RICE BALLS WITH CREAM CHEESE AND PECANS
1 cup cooked rice
1 cup whole milk
5 egg whites
3/4 cup sugar
1 quart whipping cream
1/2 pound cream cheese
3/4 cup powdered sugar
1 cup pecans, toasted
cane syrup
Re-cook rice in a cup of milk and sugar. Cook until milk reduces and add 2 egg whites until completely cooked. Remove from heat and cool in refrigerator until cold.
Make a meringue with 3 remaining egg white. Whip until frothy and add 3/4 cup sugar. Beat until stiff and pat rice balls coated with meringue and brown with a torch or broiler. Refrigerate.
Mix whipping cream and Philadelphia cream cheese together to create a soft base for rice balls. Plate 2 tablespoons of mixture under 2 rice balls on each plate. Cover top with pecans that have sprinkled with sugar and toasted on a buttered cookie sheet under the broiler until brown. Dust with powdered sugar and drizzle with cane syrup.