1/4 cup short-grain rice
2 cups water
1 cup sugar
8 large egg yolks, lightly beaten
Instructions: Combine the rice and water in a saucepan and simmer, covered, until
the rice is very soft, about 30 minutes. Strain, reserve the water,
and discard the rice or keep it for another use.
Put the sugar into a saucepan with 1/2 cup of the rice water and
cook over medium heat, stirring from time to time, to make a thin
syrup. Remove the pan from the heat and cool slightly, then
gradually whisk the syrup into the egg yolks, beating vigorously.
Pour the mixture into the saucepan and cook over very low heat,
whisking or stirring constantly until the mixture is thick. Be
careful not to let it boil. When it is like a thick custard pour
it into a dish and let cool.
( Recipe from “Portuguesefood.com” by A. P. DeJesus)