| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Cold milk |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Sugar |
| 3 |
|
Egg yolks; beaten |
| 3/4 |
c |
Long-grain rice |
| 1 |
c |
Heavy cream |
| 1 |
ts |
Ground cinnamon |
| 2 |
ts |
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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