Rice Pudding

1. 1

   Preheat Oven 160C

2. 2

   butter a oven casserole (Pyrex)

3. 3

   rinse the rice, put the rice and evaporated milk and milk in a casserole, boil slowly over low heat for 1 hour stir occasionally to prevent burning, let to cool down a bit.

4. 4

   beat the egg yolks and sugar until creamy, fold into the rice

5. 5

   beat the egg whites until soft pointy, fold into the rice.

6. 6

   The caramel sauce heat up the butter, brown sugar, and evaporated milk until the sugar dissolves, cook slowly for another 3 minutes.

7. 7

   Pour the sauce into the casserole, dish the rice mixture onto the sauce, bake for 40 minutes or until cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.