Subject: Creamy Rice Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 19 2001 - 07:53:05 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Donald Speer for this bit of sartorial food humor:
A man goes into a restaurant and the maitre d' stops him. "Sorry sir,
you need to wear a tie to enter." The man goes back to his car and
looks around, but there's no necktie to be found. So he takes his
jumper cables, wraps them around his neck, ties a nice knot, and lets
the ends dangle. He goes back to the restaurant, where the waiter
says, "Well, OK, you can come in. Just don't start anything."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
I have done a couple of rice pudding recipes in the past, but this one
is creamier and not as sweet, more in the European style. It is great
served with a dollop of fruit preserves on top, or a light dusting of
cinnamon sugar.
Creamy Rice Pudding
6 cups (1.5 L) hot milk
1 cup (250 ml) short-grain rice
3 Tbs (45 ml) sugar
2 Tbs (30 ml) butter
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) grated lemon peel
1 tsp (5 ml) salt
Combine all ingredients in a double boiler over boiling water and cook
until the rice is tender, about 1 hour, stirring frequently. Serve
warm or chilled. Serves 8 to 12.
This archive was generated by hypermail 2b28 : Thu Feb 01 2001 - 00:00:01 EST