1.   Whisk the egg whites until they form stiff peaks.

2.   At serving time whip the cream until stiff peaks form, then fold into the rice mixture.

3.   Beat egg whites to form stiff peaks.

4.   Beat egg whites until they form stiff peaks.

5.   Beat the egg whites until stiff peaks form.

6.   Beat the egg whites with a pinch of salt until stiff peaks form.

7.   Beat just until stiff peaks form.

8.   Beat on high speed until whites are glossy and form stiff peaks.

9.   Beat the cream with a wire whisk or electric mixer until it holds stiff peaks.

10.   Beat the egg whites until they hold stiff peaks.