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Wednesday, April 10, 2013

COCINAR WITH NOLA'S IMPERIAL PUDDING


Grinding Rice into Flour for Pudding
Photo by: Lord-Williams

Ar. arraqa, Eng. to cook. In Arabic it literally means ‘to cause to sweat, ‘or to stew.’ [ES: Bush. Jul 1, 04; and Perry. “Mistakes.” 2001:21]

AN IMPERIAL PUDDING ADAPTED FROM NOLA #xiiii-4 MANJAR IMPERIAL
For 6 persons

Ingredients

1 qt milk
½ lb ground and sifted rice
½ lb sugar
½ doz egg yolks

Mixing Milk and Rice Flour with Egg Yolks
Photo by: Lord-Williams
Garnish:
1 tbsp sugar
1 tsp freshly ground cinnamon

Preparation

Heat the milk and rice in a saucepan. Stir constantly in one direction until the rice is dissolved. Add ½ lb sugar and continue cooking on the coals, away from the flames to prevent the smoke from reaching it. When it begins to thicken, remove from heat.

Beat the egg yolks well. Add 1 tbsp of the milk mixture at a time blending the mixture with the eggs, stirring constantly in one direction. Return the pan to the heat to finish thickening. When done remove it from the heat and let sit 10 minutes.

Imperial Pudding with a Hint of Color
Photo by: Lord-Williams
Garnish with sugar and cinnamon and serve immediately. Decorate with colorful pieces of fruit if available. If preparing ahead of time reheat in a double boiler. 



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