Rizogalo (rice Pudding)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Dessert | 8 | Servings | |
INGREDIENTS
| 6 | c | Cold milk |
| 1/4 | t | Salt |
| 3/4 | c | Sugar |
| 3 | Egg yolks, beaten | |
| 3/4 | c | Long-grain rice |
| 1 | c | Heavy cream |
| 1 | t | Ground cinnamon |
| 2 | t | Vanilla extract |
INSTRUCTIONS
From: sokolata@panacea.phys.utk.edu (MAPAKI) Date: 9 Jun 1994 18:33:25 -0400 Rinse pan with cold water DO NOT DRY. (don't ask why - just DO IT!) Pour in milk and bring to a boil over medium heat. Stir in rice and return to boil over medium heat. Reduce heat and simmer uncovered until rice is tender, approx. 30-45 minutes. Stirring occasionally. Meanwhile in a small bowl combine heavy cream, sugar, egg yolks, vanilla and salt, mix or whip lightly. Set aside. When rice is thick and tender stir in cream mixture until completely combined. Heat to a boil. Remove and pour into a 2 qt. serving bowl.Sprinkle with cinnamon and chill at least 3 hours. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 112
Total Fat: 12.7g
Cholesterol: 108.3mg
Sodium: 87.4mg
Potassium: 37.6mg
Carbohydrates: 24.4g
Fiber: <1g
Sugar: 18.9g
Protein: 2g