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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | rice |
| 2 Tasse | water |
| 1/2 Tasse | sugar |
| 1 Teelöffel | salt |
| 2 Tasse | milk evaporated |
| 1 Tasse | raisins |
| 3 | eggs separated |
| 3/4 Teelöffel | vanilla |
| 1/4 Teelöffel | cinnamon |
| 1/4 Teelöffel | nutmeg |
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Combine the rice, water, sugar and salt in a large saucepan. Bring the water to a boil and cover the saucepan. Reduce the heat to low and continue to cook for 12-15 minutes, or until the water is absorbed. Combine the milk and egg yolks. Add them to the rice. Then mix in the raisins, vanilla and cinnamon. Simmer for five minutes. Remove from the heat. Beat the egg whites until stiff. Fold them into the rice. Chill and garnish with nutmeg before serving. Note: I like rice pudding warm, too.
(Rice pudding-a traditional wedding dish) I'll post some Traditional New Mexico dessert favorites. Hope you enjoy them. They're not hard, and they're sure tasty.
)
[Court.Jester] at 13:04 Est
Cookbook echo moderator, net/node 004/005
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