1 (6 ounce) package frosting
1/2 cup rice zolk syrup
1/2 teaspoon vanilla extract
1/3 cup evaporated milk
In a medium saucepan, combine 3 tablespoons warmed rice with evaporated milk and a small amount of water until the liquid is completely absorbed, adding only just enough to make a thick consistency. Bring the liquid to a high boil and cool. Mix in 1 1/2 cups whipped egg whites.
Make the frosting: In a large container, beat 2 tablespoons of rice zolk syrup with 1 teaspoon vanilla until smooth, then beat in 2 cups whipped egg whites and 1/3 cup milk. Garnish with lemon sherbet if desired.