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Mexican Rice Pudding – Hip Hop Cookbook

Mexican Rice Pudding

4 cups milk
4 eggs, separated
1/4 cup flour
3/4 cup sugar
a pinch of salt
1 cup cooked rice
1 1/2 tsp vanilla
cinnamon

Heat the milk.
Beat the egg whites to stiff peaks.
Balend the egg yolks, flour, sugar, salt and 1/2 cup of the hot milk. Whisk in the remaining milk.
Cook, stirring, over medium heat for 5 minutes. Add the rice and continue stirring for 10 minutes.
Stir in the vanilla and then pour the hot mixture over the egg whites. Fold them in gently.
Sprinkle with cinnamon. Chill thoroughly before serving.

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