Rice pudding (mexican style)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice, uncooked |
| 1 | Cinnamon stick | |
| 2¼ | cup | Water |
| ½ | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| 3 | Eggs | |
Directions
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