Mexican Rice Pudding the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|1-1/2||cups short-grain rice|
- Combine milk and cinnamon sticks in a heavy medium saucepan over medium-high heat. Cook until milk begins to simmer; reduce heat to low.
- Melt butter in a large heavy saucepan or Dutch oven. Add rice to butter; stir with a wooden spoon and cook 5 minutes or until rice is toasted and turns very pale golden in color. Add 3-1/2 cups of the milk and the cinnamon sticks to the rice; cook over medium heat. Stir occasionally so rice does not burn or stick.
- When the milk is almost completely absorbed, add remaining milk. Stir and cook until liquid is absorbed and rice is tender.
- Add egg yolks to rice mixture; stir rapidly to incorporate yolks so they do not scramble. Increase temperature to medium-high, stirring constantly to prevent burning. Add sugar; stir until dissolved. Remove from heat. Serve warm, at room temperature or chilled.
|Saturated Fat||8 g|
|Total Fat||14 g|
|Calories from Fat||28 %|
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