This recipe was featured in Hot Topics Vol. 18, Winter 2004.
Ingredients:
- 4 cups (946 mL) scalded milk
- 2 cups (473 mL) long grain rice
- Dash of salt
- ½ cup (118 mL) raisins [optional]
- 1 cup (237 mL) evaporated milk or heavy cream
- 2 slightly beaten eggs
- ½ cup (118 mL) sugar
- ½ tsp. (10 mL) vanilla extract
- Dash of cinnamon
- Dash of nutmeg
- Whipped cream
Instructions:
In a double boiler, mix together milk, rice, salt and raisins. Simmer over medium-high heat for about 20 minutes; stir occasionally.
In a bowl, use a wire whisk to beat together evaporated milk or cream, eggs, sugar and vanilla; stir into rice mixture. Cook, stirring constantly, 4 or 5 minutes more until thickened.
Pour into serving dish and sprinkle with cinnamon and nutmeg. Spoon into individual dessert dishes and garnish with whipped cream.
