Almond Rice Pudding

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            FOOD FUNNY
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Thanks to George in Poughkeepsie for this:

The Country Guide for Good Cooking

1. It is time to clean out the refrigerator when something closes the
door from the inside.

2. Never make fried chicken in the nude.

3. Thou shalt not weigh more than thy refrigerator.

4. Never take a fishing pole to Sea World.

5. Fast food is hitting a deer at 65 mph.

6. Don't name a pig you plan to eat.

7. Never stare at an orange juice carton just because it says,
"Concentrate"

8. You can catch more flies with honey than vinegar -- assuming you
want to catch flies.

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            TODAY'S RECIPE
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I am pretty sure that I already hold the record for most rice pudding
recipes ever published in a recipezine, but just in case I don't, this
sweet treat from Mexico ought to cinch the title for me.

Almond Rice Pudding (Arroz Almendrado)

1 cup (250 ml) water
1/2 cup (125 ml) long-grain rice, rinsed
A 3-inch (8 cm) piece of orange rind
A pinch of salt
4 cups (1 L) milk
1 cup (250 ml) sugar
1/4 cup (60 ml) ground blanched almonds
2 egg yolks, well beaten
Ground cinnamon for garnish

Combine the water, rice, orange rind, and salt in a saucepan and bring
to a boil over high heat. Reduce the heat and simmer covered for 15
minutes. Discard the orange rind and add the milk, sugar, and
almonds. Cook uncovered over low heat until the milk has been
absorbed, 20 to 30 minutes. Stir in the egg yolks and cook for 2 to 3
minutes. Transfer to a serving dish or individual bowls or cups.
Serve warm, chilled, or at room temperature, garnished with a sprinkle
of cinnamon. Serves 4 to 6.
Received on Fri Jul 16 15:31:02 2004