Arroz Con Leche

submitted by brogan

Mexican Rice Pudding

Serves 8

4 cup 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 (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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