Rice pudding (mexican style)

Yield: 6 servings

Measure Ingredient
1 cup Rice, uncooked
1 \N Cinnamon stick
2¼ cup Water
½ cup Sugar
1 teaspoon Salt
1 tablespoon Flour
1 cup Milk
3 \N Eggs

Cook 1 cup rice with a cinnamon stick in 2¼ cups of water until very soft and rather dry. Mix ½ cup of sugar with 1 tablespoon of flour and 1 teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to the sugar mixture. Add to rice, stirring constantly, if too thick add more milk and then cook until done. Beat 3 egg whites stiff and pour hot rice mixture into them. Sprinkle with cinnamon.

From the Old Tucson "Mexican Plaza Cookbook" 1971

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