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home > recipes > dessert > arroz con leche 2
Mexican Rice Pudding Serves 8 4 cup Milk (low-fat or whole milk) 4 Eggs, separated 4 Tbsp Flour 3/4 cup Sugar 1 pn 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 (the custard will poach the egg whites). Sprinkle cinnamon over the top. 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.

Arroz Con Leche 2


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(posted February 18, 2005)

Mexican
Rice Pudding
Serves 8

4 cup
Milk (low-fat or whole milk)
4
Eggs, separated
4 Tbsp
Flour
3/4 cup
Sugar
1 pn
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 (the custard will poach the egg whites). Sprinkle cinnamon over the top.

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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