| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 6 | Servings | |
INGREDIENTS
| 1 | qt | Milk |
| 1 | Orange | |
| 1/2 | c | White rice; uncooked |
| 1/2 | c | Sugar |
| 1/2 | Tsp.salt | |
| 2 | Egg yolks | |
| 1 | c | Milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
Dear Cynde: This is my favorite creamy rice pudding recipe. It is very delicious and easy to make but cook it on low to keep it from scorching. This is my first posting since I finding this wonderful web site about a month ago. Enjoy! Janine Zimmerman Source: A family recipe I've used for many years. Scald milk with spiral of orange peel. Remove the peel. Add rice, sugar, salt, and cook gently for 45 minutes. Blend egg yolks with 1 cup milk and slowly stir into hot rice mixture. Continue simmering for 20 minutes. Remove from heat and add vanilla. To serve, garnish with orange sections. Posted to JEWISH-FOOD digest by "Zimmerman, Janine" <janinez@uiuc.edu> on Jun 6, 1998
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”