| |
|
What You Need:
(To Serve: 8)
|
|
|
|
2 cups water
½ cup long-grain rice
1 quart milk
2 egg yolks
1 cup sugar
½ teaspoon salt
Ground cinnamon
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Bring water to a boil and add rice. Simmer, covered, for 15 to 20 minutes.
|
2. Add milk (be careful milk does not boil over) and continue to cook, stirring often, for about 30 minutes, or until rice is soft and mixture is thick.
|
3. Beat egg yolks and sugar until thick and pale in color. Gradually stir in rice mixture, mix well, and return to saucepan.
|
4. Add salt and cook over low heat for about 2 minutes, stirring constantly to prevent curdling.
|
5. Pour into pudding dishes and sprinkle with cinnamon. Serve warm, or cool to room temperature and then refrigerate; serve cold.
|
|
|
|
|
