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Contestant:
Katie Dean
Ingredients:
½ cup uncooked long-grain rice
4 eggs
2 egg yolks
1 cup sugar
pinch of salt
1 teaspoon cinnamon
1 - 15 oz can evaporated milk
Directions:
Preheat oven to 350°F.
In a medium sauce pan, cook the rice in ½ cup water. Boil
for 15 minutes or until tender. Set aside. In medium bowl, beat
4 eggs and 2 egg yolks. In the same bowl, add sugar, salt, and cinnamon.
Add 1 can evaporated milk to egg mixture. Divide the rice equally
into 6 custard cups. Pour egg mixture over the rice. Set custard
cups in a 9 x 13 pan; add water to the pan about half way up the
cups. Bake for 50 minutes, stirring every 20 minutes. After baking
let the pudding rest for 2 minutes. The pudding will have a golden
brown top.
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