Mexican Rice Pudding Recipe
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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



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