Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs -- separated
     1/2           cup  milk
     1/2      teaspoon  salt
  1                cup  cream of rice
  1         tablespoon  sugar

Preparation:

Beat egg yolks, milk and salt together. Stir in cream of rice and set aside for about 15 minutes. Beat egg whites until stiff but not dry, gradually beating in sugar. Fold beaten whites into cream of rice mixture. Fill well buttered muffin pan cups two thirds full. Bake in a preheated 350 degree oven until a cake tester inserted in center of muffins comes out clean, about 20 minutes. Makes about 12 2 1/2 inch muffins.

Nutritional Information:

80 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g Protein; 14g Carbohydrate; 48mg Cholesterol; 109mg Sodium