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This is a rice pudding recipe from Chile.

Yield:
6 servings
Cook time:
60 minutes

Recipe by Euthalia, as told to Jill Ackhurst

Equipment

  • Measuring cups and spoons
  • Medium saucepan
  • Six dessert cups

Ingredients

  • 4 cups (1 L) milk
  • 2-1/2 cups (625 mL) cooked white rice
  • 4 egg yolks
  • 1 cup (250 mL) sugar
  • 1/2 tsp (2 mL) salt
  • cinnamon to taste

Instructions

  1. Add milk to cooked rice and cook until dry, about 1 hour.
  2. Remove from heat, add egg yolks, sugar and salt.
  3. Return to heat and cook 1 minute.
  4. Pour into serving dishes and serve sprinkled with cinnamon.

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