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MEXICAN RICE PUDDING




Source of Recipe


Nelda Foust






List of Ingredients



• 7 cups milk
  
• 2 cinnamon sticks
  
• 3 T. butter
  
• 1 1/2 cups short-grain rice
  
• 3 egg yolks
  
• 1/2 cup sugar
  






Instructions



1. Combine milk and cinnamon sticks in heavy medium saucepan over medium-high heat. Cook until milk begins to simmer; reduce heat to low.
   
2. Melt butter in large heavy saucepan or Dutch oven. Add rice to butter; stir with wooden spoon and cook 5 m inutes or until rice is toasted and turns very pale golden in color. Add 3 1/2 cups of milk and cinnamon sticks to rice; cook over medium heat. Stir occasionally so rice does not burn or stick.
   
3. When milk is almost completely absorbed, add remaining milk. Stir and cook until liquid is absorbed and rice is tender.
   
4. Add egg yolks to rice mixture; stir rapidly to incorporate yolks so they do not scramble. Increase temperature to medium-high, stirring constantly to prevent burning. Add sugar; stir until dissolved. Remove from heat.