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Name: Arroz Dulce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 c Evaporated milk; 3/4 ts Vanilla; 1/4 ts Cinnamon; 1/2 c Sugar; 1/4 ts Nutmeg; 1 c Raisins; 1 c Rice; 3 Eggs separated; 2 c Water; 1 ts Salt

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INGREDIENTS

2 c Evaporated milk
3/4 ts Vanilla
1/4 ts Cinnamon
1/2 c Sugar
1/4 ts Nutmeg
1 c Raisins
1 c Rice
3 Eggs separated
2 c Water
1 ts Salt

INSTRUCTIONS

Combine the rice, water, sugar and salt in a large saucepan. Bring the water to a boil and cover the saucepan. Reduce the heat to low and continue to cook for 12-15 minutes, or until the water is absorbed. Combine the milk and egg yolks. Add them to the rice. Then mix in the raisins, vanilla and cinnamon. Simmer for five minutes. Remove from the heat. Beat the egg whites until stiff. Fold them into the rice. Chill and garnish with nutmeg before serving. NOTE: I like rice pudding warm, too. (Rice pudding--a traditional wedding dish) Ill post some Traditional New Mexico dessert favorites. Hope you enjoy them. Theyre not hard, and theyre sure tasty. :) Food & Wine RT [*] Category 5, Topic 9 Message 65 Sat Dec 12, 1992 PETCHY [Court.Jester] at 13:04 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

NOTES

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Arroz Dulce

2 c Evaporated milk
3/4 ts Vanilla
1/4 ts Cinnamon
1/2 c Sugar
1/4 ts Nutmeg
1 c Raisins
1 c Rice
3 Eggs separated
2 c Water
1 ts Salt

Combine the rice, water, sugar and salt in a large saucepan. Bring the  water to a boil and cover the saucepan. Reduce the heat to low and continue  to cook for 12-15 minutes, or until the water is absorbed. Combine the milk  and egg yolks. Add them to the rice. Then mix in the raisins, vanilla and  cinnamon. Simmer for five minutes. Remove from the heat. Beat the egg  whites until stiff. Fold them into the rice. Chill and garnish with nutmeg  before serving. NOTE: I like rice pudding warm, too.    (Rice pudding--a traditional wedding dish) Ill post some Traditional New  Mexico dessert favorites. Hope you enjoy them. Theyre not hard, and  theyre sure tasty.  :)    Food & Wine RT [*] Category 5, Topic 9 Message 65 Sat Dec 12, 1992 PETCHY  [Court.Jester]        at 13:04 EST    MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT  Cookbook echo moderator, net/node 004/005

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Nutrition

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Serving Size: 1 Serving (1410g)
Recipe Makes: 2 Servings

Calories: 2643
Calories from Fat: 692 (26%)

Amt Per Serving		% DV

	Total Fat 76.9g	102 %
	Saturated Fat 35.1g	175 %
	Monounsaturated Fat 26.4g
	Polyunsanturated Fat 6.6g
Cholesterol 1732.4mg		533 %
Sodium 1089mg		38 %
Potassium 3384.7mg		89 %
Total Carbohydrate 412.5g		121 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 402.6g
Protein 93.2g		133 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2643

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