Mexican Rice Pudding
4 cups milk (low-fat or whole milk)
4 eggs, separated
4 tbsp. flour
3/4 cup sugar
1 pinch salt
1 cup hot steamed rice (white or brown)
1-1/2 tsp. vanilla
1/2 tsp. cinnamon
Heat the milk. Beat the egg whites to stiff but not dry peaks; set aside.
Blend together the egg yolks, flour, sugar, salt an 1/2 cup of the hot milk.
Using a whisk, beat the yolk mixture into remaining milk.
Cook, stirring, over medium heat for 5 minutes.
Add the hot rice and continue cooking and stirring for 10 minutes, or until the
custard has thickened. Stir in the vanilla.
Pour the hot custard over the top of the beaten egg whites and gently fold until
blended (don't worry...the hot custard will poach the egg whites).
Sprinkle cinnamon over the top.
Yield: 8 Servings
PER SERVING: 210 calories, 8 g protein, 34 g carbohydrate, 5 g fat (2 g
saturated), 116 mg cholesterol, 143 mg sodium, 0 g fiber