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1988-10-25
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992b
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25 lines
FLOTEGROT
2-2/3 c. milk 3 T. sugar
3 T. long-grain rice 1/2 c. sugar
2 c. whipping cream 1-1/2 t. ground cinnamon
2/3 c. all-purpose flour 1/2 t. salt
3 c. milk, scalded
Heat 2 cups of the milk and the rice to boiling, simmer 40
minutes until rice is done. Bring 2/3 c. milk and cream to boil,
reduce heat, and boil gently for 5 to 10 minutes, until mixture
stops foaming. Sift flour into latter mixture until mixture
pulls away from sides and butterfat separates. Reduce heat.
Cook, stir, and skim butterfat. Reserve. Whisk in 3 cups
scalded milk until pudding is smooth and just comes to boiling.
Add salt, rice mixture, and 3 tablespoons sugar. Combine
remaining sugar and cinnamon. Ladle pudding into dishes.
Sprinkle with cinnamon and sugar. Pass butterfat to be spooned
over pudding.
Date Entered: August 29, 1988
By: Donna Endreson