| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Desserts, Mexican, Rice | 6 | Servings |
INGREDIENTS
| 1 | c | Rice, uncooked |
| 1 | Cinnamon stick | |
| 2 1/4 | c | Water |
| 1/2 | c | Sugar |
| 1 | t | Salt |
| 1 | T | Flour |
| 1 | c | Milk |
| 3 | Eggs |
INSTRUCTIONS
Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1 teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to the sugar mixture. Add to rice, stirring constantly, if too thick add more milk and then cook until done. Beat 3 egg whites stiff and pour hot rice mixture into them. Sprinkle with cinnamon. From the Old Tucson "Mexican Plaza Cookbook" 1971 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 20
Total Fat: 3.2g
Cholesterol: 96.3mg
Sodium: 448mg
Potassium: 381.7mg
Carbohydrates: 37g
Fiber: <1g
Sugar: 18.8g
Protein: 4.6g