Flotegrot

8 servings

Ingredients

Quantity Ingredient
2⅔ cup Milk
3 tablespoons Sugar
3 tablespoons Long-grain rice
½ cup Sugar
2 cups Whipping cream
1½ teaspoon Ground cinnamon
⅔ cup All-purpose flour
½ teaspoon Salt
3 cups Milk, scalded

Directions

SOURCE: FILE/RECIPES.MM

Heat 2 cups of the milk and the rice to boiling, simmer 40 minutes until rice is done. Bring ⅔ c. milk and cream to boil, reduce heat, and boil gently for 5 to 10 minutes, until mixture stops foaming. Sift flour into latter mixture until mixture pulls away from sides and butterfat separates. Reduce heat. Cook, stir, and skim butterfat. Reserve. Whisk in 3 cups scalded milk until pudding is smooth and just comes to boiling. Add salt, rice mixture, and 3 tablespoons sugar. Combine remaining sugar and cinnamon. Ladle pudding into dishes. Sprinkle with cinnamon and sugar. Pass butterfat to be spooned over pudding. Date Entered: August 29, 1988 By: Donna Endreson

Submitted By SALLIE KREBS On 03-02-95

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