Mexican rice pudding
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Milk (low-fat or whole milk) |
| 4 | eaches | Eggs, separated |
| 4 | tablespoons | Flour |
| ¾ | cup | Sugar |
| pinch | Salt | |
| 1 | cup | Hot steamed rice (white or brown) |
| 1½ | teaspoon | Vanilla |
| ½ | teaspoon | Cinnamon |
Directions
INGREDIENTS
INSTRUCTIONS
Heat the milk. Beat the egg whites to stiff but not dry peaks; set aside. Blend together the egg yolks, flour, sugar, salt an ½ cup of the hot milk. Using a whisk, beat the yolk mixture into remaining milk. Cook, stirring, over medium heat for 5 minutes. Add the hot rice and continue cooking and stirring for 10 minutes, or until the custard has thickened. Stir in the vanilla. Pour the hot custard over the top of the beaten egg whites and gently fold until blended (the custard will poach the egg whites). Sprinkle cinnamon over the top.
Serves 8. PER SERVING: 210 calories, 8 g protein, 34 g carbohydrate, 5 g fat (2 g saturated), 116 mg cholesterol, 143 mg sodium, 0 g fiber. Jacquiline Higuera McMahan writing in the San Francisco Chronicle, 11/25/91.
Submitted By JOHN DAVIS On 12-15-94