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Title: Rice Pudding (Mexican Style)
Categories: Dessert Rice Mexican
Yield: 6 Servings
| 1 | c | Rice, uncooked |
| 1 | Cinnamon stick | |
| 2 1/4 | c | Water |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1 | tb | Flour |
| 1 | c | Milk |
| 3 | Eggs |
Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1 teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to the sugar mixture. Add to rice, stirring constantly, if too thick add more milk and then cook until done. Beat 3 egg whites stiff and pour hot rice mixture into them. Sprinkle with cinnamon.
From the Old Tucson "Mexican Plaza Cookbook" 1971
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