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8
servingsMedium
Published 1966
Cook the rice in boiling water for five minutes; drain. Place in the top part of a double boiler with two cups of the milk. Cook over boiling water, stirring occasionally, for about thirty-five minutes, or until the rice is tender. Cool.
Beat the egg yolks with the sugar and gradually beat in the remaining milk. Heat, stirring, until the mixture thickens