Title: Rice Pudding (Mexican Style)
Categories: Desserts, Rice, Mexican
Yield: 6 Servings

1 c Rice, uncooked
1 Cinnamon stick
2 1/4 c Water
1/2 c Sugar
1 ts Salt
1 tb Flour
1 c Milk
3 Eggs

Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very
soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1
teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to
the sugar mixture. Add to rice, stirring constantly, if too thick add more
milk and then cook until done. Beat 3 egg whites stiff and pour hot rice
mixture into them. Sprinkle with cinnamon.

From the Old Tucson "Mexican Plaza Cookbook" 1971

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini