Combine the rice, water, sugar and salt in a large saucepan. Bring the
water to a boil and cover the saucepan. Reduce the heat to low and continue
to cook for 12-15 minutes, or until the water is absorbed. Combine the milk
and egg yolks. Add them to the rice. Then mix in the raisins, vanilla and
cinnamon. Simmer for five minutes. Remove from the heat. Beat the egg
whites until stiff. Fold them into the rice. Chill and garnish with nutmeg
before serving. NOTE: I like rice pudding warm, too.
(Rice pudding--a traditional wedding dish) I'll post some Traditional New
Mexico dessert favorites. Hope you enjoy them. They're not hard, and
they're sure tasty.
:)
Food & Wine RT [*] Category 5, Topic 9 Message 65 Sat Dec 12, 1992 PETCHY
[Court.Jester] at 13:04 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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