So wonderfully sweet & fluffy this is rice pudding taken to a new level of delectable goodness. Fluffy like Tapioca but creamy like Rice Pudding because it is! Try Ricioca & you might never go back to eating plain Rice Pudding ever again!
2/3 Cup Raw White Rice
3 Cups Water
1/2 TSP Salt
3 TBS Butter
Mix all together & cook on medium heat to a low boil cover & simmer 20 minutes or until water is absorbed & rice is nice & fluffy. Set aside.
Beat 3 egg whites until stiff & set aside.
Mix the following:
3/4 Cup Sugar
1/4 Cup Cornstarch
Stir well. Now add 3 beaten egg yolks & 1 cup milk. Beat well & set aside.
Back to the rice. Add 3 cups milk & stir & heat. Once hot but NOT boiling, ladle spoonfuls into your milk egg mixture until you have stirred in about 3/4 of a cup of the hot mixture. Now stir all of the the egg & milk mixture into the pot of cooking rice. stir & cook until thick & bubbling! Once thick about 8 minutes of cooking time, add 1 TBS of Vanilla & 2 TSP. of Cinnamon stirring well. Now pour all of the hot rice milk mixture into your beaten egg whites. Fold the hot pudding into your egg whites gently please! You want small soft pillows of egg whites throughout the pudding. Pour into a deep bowl & sprinkle with more cinnamon! Chill well! This makes about 8 big servings of DELIGHT! ENJOY!
If you love raisins please feel free to add them to this recipe! Add 1 Cup Raisins to the rice mixture when you place the 3 cups of milk to the cooked rice. Raisins will plump as you cook the pudding & add great flavor to this dish! If you are a Coconut Lover add coconut instead of the raisins! 1 Cup should do the trick! I am in LOVE with this Rice Pudding that I dubbed Ricioca!