Rice Pudding
 
rinsing the rice helps wash excess starch from the grains, which in turn 
will keep the rice from forming clumps in the finished pudding. 
 
makes 8 servings 
 
preparation time: 40 minutes 
 
 
1 quart  milk
1/2 cup  long-grain white rice
1/2 cup  sugar
2 tsp  cornstarch
1 tsp  ground cinnamon
2   eggs
24   raspberries, for garnish
8   mint sprigs, for garnish
 
 
combine 3 1/2 cups of the milk with the rice, sugar and cinnamon in a 
medium saucepan. cover and simmer until the rice is tender, about 25 
minutes. combine the remaining milk with the cornstarch and eggs. 
remove the pan from the heat and add approximately 2 cups of the hot 
liquid to the cornstarch mixture, whisking constantly. add the warmed 
cornstarch mixture to the remaining milk mixture in the pan. 
return the pan to the heat and while stirring constantly, bring the 
pudding to a boil and cook for 1 minute. 
portion the pudding into dessert dishes. the pudding can be served warm 
at this point, or cooled completely and refrigerated, covered with 
plastic wrap to keep a skin from forming. 
garnish each serving with 3 raspberries and a sprig of mint. 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5913) Mirror: rec.food.recipes: Wed, Oct 6, 2004


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