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Ingredients:
1 stephen ceideburg
4 cup milk (low-fat or whole milk)
4 eggs, separated
4 tbsp flour
3/4 cup sugar
1 pinch salt
1 cup hot steamed rice (white or brown)
1 1/2 tsp vanilla
1/2 tsp cinnamon
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.
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.
Posted by Stephen Ceideburg
Servings: 8
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. Mark Twain
More information:
Looksmart:
Cooking
and Food
Yahoo:
Mexican Food & Drink
Mexican Rice Pudding Recipe brought to you by Mexican Recipes To-Go
