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Title: Rice Pudding With Whipped Cream - **
Yield: 4 Servings

Ingredients

           ** {Arroz Con Leche Con
           -Chantilly}
  4 1/3 c  Milk
    1/2 c  Rice; plus
      2 tb Rice
  1 1/2 c  Sugar
      2    Cinnamon sticks
    1/2 c  Whipping cream
      1 ts Sugar
           Powdered cinnamon

Instructions

Heat milk with cinnamon sticks. When milk has boiled, remove cinnamon and
add rice. Let it cook slowly approximately 25 minutes or until rice is
done. Add the 1 1/2 cups sugar. Let it cook another 5 minutes. Stir to
prevent its sticking to pan. Put in a serving dish and chill.
Whip the cream; add a teaspoon of sugar when cream thickens. Serve pudding
topped with whipped cream sprinkled with a little powdered cinnamon.

Comments: This recipe for rich, creamy Basque rice pudding is from the
restaurant Aranzabi in Amasa, between San Sebatian and Tolosa. The quality
of the cream and milk from the handsome brown cows kept by this farmhouse
converted into a restaurant makes this a superb dessert.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-31-1995

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Contributor: Barbara Norman

Preparation Time: 0:00

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