Puerto Rican Ricemeal Buns

Name: Puerto Rican Ricemeal Buns (Almojábanas)
Cuisine: Puerto Rican
Ingredients: Lard or vegetable oil (for deep-frying); Lard or vegetable oil (for deep-frying); ½ pound mild white cheese (preferably, native cheese called queso de la tierra); ½ pound mild white cheese (preferably, native cheese called queso de la tierra); 3 eggs; ½ pound mild white cheese (preferably, native cheese called queso de la tierra); 2 cups very fine ricemeal; 2 teaspoons baking powder; 2 ounces (4 tablespoons) butter; ¾ teaspoon salt; 2 cups milk

Almojábanas

Preparation info

Makes
24

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2 cups milk
2 ounces (4 tablespoons) butter

Americas
Side dish
Starter
Gluten-free
Vegetarian
Puerto Rico
Caribbean

Method

In a saucepan, heat to boiling ingredients included in A. Remove from heat.
Combine ricemeal and baking powder and mix with contents in saucepan. Add eggs, one at a time, and mix.
Cook over moderate heat, stirring constantly with a wooden spoon, until mixture separates from sides and bottom of saucepan.
Remove from heat.