Recipe - Mexican Rice Pudding

Stephen Ceideburg
4 cup Milk (lowfat or whole milk)
4 Eggs, separated
4 tablespoon Flour
Three fourths cup Sugar
1 pn Salt
1 cup Hot steamed rice (white or
brown)
1 One half teaspoon Vanilla
One half teaspoon Cinnamon

Heat the milk. Beat the egg whites to stiff but not dry peaks; set aside.

Blend together the egg yolks, flour, sugar, salt an One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini