| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Milk |
| 1/2 |
c |
Plus 2 tablespoons uncooked long-grain white rice |
| 1 |
pn |
Salt |
| 1/2 |
c |
Plus 1 tablespoon sugar |
| 2 |
|
Egg yolks |
| 1 |
ts |
Pure vanilla extract |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Grated nutmeg |
| 1/4 |
c |
Raisins |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Dark rum |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA34
In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer
for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2
cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the
rice is done, stir the raisins and the sugar and egg mixture into the rice
pot. Cook over medium heat stirring constantly, for about 4 minutes, or
until the mixture thickens. Remove from the heat and let cool. Mix together
the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
Using a hand-held mixer, beat until soft peaks form. Fold in the cooled
rice mixture. Spoon the mixture into six 4-ounce custard cups and
refrigerate for 1 hour. Serve chilled.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
A Message from our Provider:
“God is humble”