| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
La times, Latimes1 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Short or medium-grain white rice |
| 1/2 |
ts |
Salt |
| 2 |
c |
Milk |
| 1/2 |
c |
Golden raisins |
| 1 |
c |
Heavy whipping cream; plus extra |
| 2 |
ts |
Vanilla extract |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
INSTRUCTIONS
Bring water to boil in 2-quart saucepan. Add rice and salt. Cover,
reduce heat to low and cook, stirring 1 or 2 times, 10 minutes. Add
milk and raisins, cover and cook over low heat, stirring
occasionally, until rice is tender, 10 to 15 minutes. Mix cream,
vanilla, sugar and eggs in small bowl and set aside. Stir egg mixture
into cooked rice until thoroughly incorporated. Pour mixture into 8
(6-ounce) buttered custard cups until 2/3 full or into buttered
8-inch square baking dish. Put custard cups or baking dish in another
pan large enough to hold all and put in oven. Add boiling water until
it comes 1 inch up side of larger pan. Bake at 350 degrees until
custard is set and no longer jiggles when touched, about 30 minutes.
Serve warm or at room temperature. Drizzle cream over each serving if
desired. Yields 8 (1/2 cup) servings.
Each serving: 298 calories; 207 mg sodium; 99 mg cholesterol; 14
grams fat; 40 grams carbohydrates; 5 grams protein; 0.17 gram fiber
Recipe Source: Los Angeles Times - 04-14-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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