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Рецепт Creole Rice Pudding

Gather around - let's make some pudding!

Текущая фотография рецепта

Butter a 2 qt cassarole
Six whole eggs + 3 yolks
Black raisins & all the eggs
Beat the eggs well
Heavy (whipping)cream and the leftover rice go into a saucepan.
Combine the cream & rice well
Cook, stirring, over medium heat until the cream is absorbed. This consistency will give you a thick pudding - less stirring, a lighter pudding
Temper the eggs with small additions of the rice/cream mixture - keep whisking - you do not want to cook the eggs!
With the rice & cream mixture combined, pour into the buttered cassarole
This is after 30 minutes - it needs another 15 - it will still be too liquid in the center
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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