Yield: 2 servings
|2 cups||Evaporated milk|
Combine the rice, water, sugar and salt in a large saucepan. Bring the water to a boil and cover the saucepan. Reduce the heat to low and continue to cook for 12-15 minutes, or until the water is absorbed.
Combine the milk and egg yolks. Add them to the rice. Then mix in the raisins, vanilla and cinnamon. Simmer for five minutes. Remove from the heat. Beat the egg whites until stiff. Fold them into the rice.
Chill and garnish with nutmeg before serving. NOTE: I like rice pudding warm, too.
(Rice pudding--a traditional wedding dish) I'll post some Traditional New Mexico dessert favorites. Hope you enjoy them. They're not hard, and they're sure tasty.
Food & Wine RT [*] Category 5, Topic 9 Message 65 Sat Dec 12, 1992 PETCHY [Court.Jester] at 13:04 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005