| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cklive12 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Heavy cream |
| 2 1/2 |
c |
Milk |
| 2/3 |
c |
Long grain rice |
| 2 |
lg |
Whol eggs plus 2 large egg yolks; beaten lightly |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground cardamon |
| 1/4 |
ts |
Freshly ground nutmeg |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
In a 2 quart heavy saucepan, combine the cream and milk and bring the
liquid to a boil. Add the rice and simmer the mixture, covered, stirring
occasionally for 20 minutes, or until the rice is tender. In a bowl, whisk
together the whole eggs and the egg yolks, sugar, cinnamon, cardamon, and
nutmeg and add 1 cup of the rice mixture, 1 tablespoon at a time, beating.
Add the egg mixture to the remaining rice mixture, stirring. Cook the
pudding over a moderate heat, stirring for 5 minutes, or until it is
thickened, but do not let it boil, and stir in the vanilla.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9245
Converted by MM_Buster v2.0l.
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