|
|
RICE PUDDING 1 1/2 c. milk 3 1/2 c. cream 1/2 c. uncooked rice (do not use "converted" rice) 1/2 c. sugar pinch of salt 1 tsp. vanilla extract 2 egg yolks (at room temperature), beaten Combine milk, 2 1/2 cups of the cream, rice, sugar and salt in a heavy nonaluminum saucepan. Simmer GENTLY, uncov- ered, stirring frequently, for 50 minutes as mixture thickens and liquid is absorbed into rice. Remove from heat. Stir in vanilla. Whisk in egg yolks VERY VIGOROUSLY (don't let them sit unattended in the warm pudding for even a second). Let cool to room temperature. When pudding is cool, beat remaining cup of cream until stiff. Fold into cooled rice pudding. Pudding may be served immediately or chilled. It can be served cold, but we like to warm up servings for 20 to 30 seconds in the microwave. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |