Mexican rice pudding

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Recipe by: jennine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
4 c Milk (low-fat or whole milk) 1 c Hot steamed rice (white or
4 ea Eggs, separated -brown)
4 T Flour 1 1/2 t Vanilla
3/4 c Sugar 1/2 t Cinnamon
pn Salt

------------------------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 1/2 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