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LOCATION: Recipes >> Desserts Pudding >> Rice Pudding 04

Print this Recipe    Rice Pudding 04

Rizogalo

6 cups cold milk
3/4 cup long-grain rice
1/4 tsp salt
1 cup heavy cream
3/4 cup sugar
1 tsp ground cinnamon
3 egg yolks, beaten
2 tsp vanilla extract

Rinse pan with cold water but do not dry. Pour in milk and bring
to a boil over medium heat. Stir in rice and return to boil over
medium heat. Reduce heat and simmer uncovered until rice is tender,
about 30 to 45 minutes, stirring occasionally.

Meanwhile in a small bowl combine heavy cream, sugar, egg yolks,
vanilla and salt, mix or whip lightly. Set aside.

When rice is thick and tender stir in cream mixture until completely
combined. Heat to a boil. Remove and pour into a 2 quart serving
bowl. Sprinkle with cinnamon and chill at least 3 hours.

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Taste: Ease of Prep: Appearance:
A Slim OK, June 28, 2004 - 11:44 PM
Reviewer: Anonymous from Yucaipa, CA USA
Took a long time to prepare, very creamy but too sweet. Would not spend this much time again.

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