EMERIL LIVE SHOW #EMIA34 In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Spoon the mixture into six 4-ounce custard cups and refrigerate for 1 hour. Serve chilled. Yield: 6 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (692g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 896 (59%)|
|Amt Per Serving||% DV|
|Total Fat 99.5g||133 %|
|Saturated Fat 42.9g||214 %|
|Monounsaturated Fat 39.7g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 3457.5mg||1064 %|
|Sodium 263.4mg||9 %|
|Potassium 1345.6mg||35 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 86.2g|
|Protein 55.1g||79 %|
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Calories per serving: 1518
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