Flotegrot
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅔ | cup | Milk |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Long-grain rice |
| ½ | cup | Sugar |
| 2 | cups | Whipping cream |
| 1½ | teaspoon | Ground cinnamon |
| ⅔ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 3 | cups | Milk, scalded |
Directions
SOURCE: FILE/RECIPES.MM
Heat 2 cups of the milk and the rice to boiling, simmer 40 minutes until rice is done. Bring ⅔ c. milk and cream to boil, reduce heat, and boil gently for 5 to 10 minutes, until mixture stops foaming. Sift flour into latter mixture until mixture pulls away from sides and butterfat separates. Reduce heat. Cook, stir, and skim butterfat. Reserve. Whisk in 3 cups scalded milk until pudding is smooth and just comes to boiling. Add salt, rice mixture, and 3 tablespoons sugar. Combine remaining sugar and cinnamon. Ladle pudding into dishes. Sprinkle with cinnamon and sugar. Pass butterfat to be spooned over pudding. Date Entered: August 29, 1988 By: Donna Endreson
Submitted By SALLIE KREBS On 03-02-95