| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Desserts, Rice, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Rice, uncooked |
| 1 |
|
Cinnamon stick |
| 2 1/4 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
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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