Galician Rice Pudding
Serving Size : 4
Ingredients for prepare Galician Rice Pudding
:
| Amount | Measure | Ingredient - Preparation Method |
** {Arroz Con Leche Al Estilo Gallego}
galician rice pudding |
| 1 | cup | Rice |
| 5 1/2 | cups | Milk |
| 1 | cup | Sugar - a rounded cup |
| 1 | tablespoon | Butter |
| 1 | pinch | Salt |
additional Sugar for sprinkling
=== FLAVORING ===
galician rice pudding |
| 1 | | Vanilla bean |
recipe Galician Rice Pudding
Scald rice as follows: bring to a boil
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several cups of water, toss in rice, and boil for 3 minutes while
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stirring. Drain and rinse under cold water. Bring milk to a boil with vanilla. When milk is boiling, pour in
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scalded rice slowly so that boiling is not interrupted. Add butter, sugar, and salt.
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Let boil hard for 5 minutes, then cover and reduce flame to
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very low (or protect rice from burning by placing asbestos pad over moderate flame). Cook slowly, covered, until
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rice is done (about 1 hour). Check after 20 minutes to see
Galician Rice Pudding
whether more milk should be added; if rice is dry, add boiling milk. When pudding is cooked, rice grains should
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be soft but separate in a creamy thick sauce. Remove vanilla bean and pour pudding
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into serving dish, let cool for 5 minutes, then sprinkle with a good
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coating of sugar and put under hot broiler until sugar caramelizes. In Galicia, this
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pudding is eaten hot, but it is also good cold. Comments: For variation,
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substitute a cinnamon stick and a small piece of orange peel for
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the vanilla. Tie the orange peel in cheesecloth and remove it when pudding is cooked. Recipe Source: THE SPANISH
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COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969 Formatted for MasterCook by Joe
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Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-31-1995
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