Updated Monday, October 25th, 2010
Yield: 6 to 8 servings
Heat milk, sugar, and salt in top of double boiler. Cook until sugar is dissolved. Pour a little hot mixture into the lightly beaten egg yolks; beat thoroughly, then return to hot milk mixture. Cook until thickened, stirring constantly. Add rice, liqueur, raisins, and orange zest; blend well and cool. Beat the two egg whites until stiff and fold into rice mixture. Arrange orange slices artistically in serving bowl, and spoon in pudding. Serve with plain or whipped cream..
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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