Рецепт Creole Rice Pudding
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Gather around - let's make some pudding!
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Текущая фотография рецепта |
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Butter a 2 qt cassarole
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Six whole eggs + 3 yolks
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Black raisins & all the eggs
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Beat the eggs well
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Heavy (whipping)cream and the leftover rice go into a saucepan.
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Combine the cream & rice well
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Cook, stirring, over medium heat until the cream is absorbed. This consistency will give you a thick pudding - less stirring, a lighter pudding
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Temper the eggs with small additions of the rice/cream mixture - keep whisking - you do not want to cook the eggs!
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With the rice & cream mixture combined, pour into the buttered cassarole
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This is after 30 minutes - it needs another 15 - it will still be too liquid in the center
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The is what you want - a orange-gold finish and a knife that comes out clean when inserted in the center of the pudding. It's done!
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The Flag of New Orleans
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