| 1 | Combine the rice, water, sugar and salt in a large saucepan. |
| 2 | Bring the water to a boil and cover the saucepan. |
| 3 | Reduce the heat to low and continue to cook for 12-15 minutes, or until the water is absorbed. |
| 4 | Combine the milk and egg yolks. |
| 5 | Add them to the rice. |
| 6 | Then mix in the raisins, vanilla and cinnamon. |
| 7 | Simmer for five minutes. |
| 8 | Remove from the heat. |
| 9 | Beat the egg whites until stiff. |
| 10 | Fold them into the rice. |
| 11 | Chill and garnish with nutmeg before serving. |
| 12 | Note: i like rice pudding warm, too. |
| 13 | (rice pudding--a traditional wedding dish) i"ll post some traditional new mexico dessert favorites. |
| 14 | Hope you enjoy them. |
| 15 | They"re not hard, and they"re sure tasty. |
| 16 | :) food & wine rt [*] category 5, topic 9 message 65 sat dec 12, 1992 petchy [court.jester] at 13:04 est mm by qbtomm and sylvia steiger, genie the.steigers, ci$ 71511,2253, gt cookbook echo moderator, net/node 004/00 |
