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Mexican Rice Pudding
Yield: Makes 6 to 8 servings
Ingredients:
7cups milk
2cinnamon sticks
3tablespoons butter
1-1/2cups short-grain rice
3egg yolks
1/2cup sugar
Preparation:
1.Combine milk and cinnamon sticks in a heavy medium saucepan over medium-high heat. Cook until milk begins to simmer; reduce heat to low.2.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.3.When the milk is almost completely absorbed, add remaining milk. Stir and cook until liquid is absorbed and rice is tender.4.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.
Nutritional Information:
Serving Size:
Sodium
209 mg
Protein
14 g
Fiber
1 g
Carbohydrate
69 g
Cholesterol
146 mg
Saturated Fat
8 g
Total Fat
14 g
Calories from Fat
28 %
Calories
467
Dietary Exchange:
Fruit
2
Starch
4
Milk
1
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