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Arroz con leche (mexican rice pudding)

Yield: 6 Servings
C

2" Lime zest      2" strip x 3/4" -wide
1 c Rice      1 qt Milk
3/4 c Sugar      1/4 ts Salt
4 lg Egg yolks      1/2 ts Vanilla extract
1/4 c Raisins      1 tb Butter

sweet; cut into bits Ground cinnamon; for garnish The rice. Bring 2 c water to boil in med saucepan add cinnamon stick and lime zest cover and simmer over med heat for 5 min. Pour in rice let mix return to boil stir once then cover and cook over med-low heat for 20 min until all the liquid is absorbed and the rice is tender. The pudding. Stir in milk sugar and salt and simmer over med to med-low heat stirring frequently until the liquid shows the FIRST signs of thickening 20-25 min. Take from the heat and remove the cinn stick and zest. Beat the egg yolks until runny stir in the vanilla and a few T of the hot rice the stir yolk concoction back into the rice mixture Mix in HALF the raisins then spoon the rice pudding into a decorative 8"square baking dish. Browning and finishing the pudding. Preheat the broiler and dot the rice pudding w/butter. Set the dish under the heat long enough to brown the top 3 or 4 min. Sprinkle with remaining raisins and the ground cinnamon and serve warm or at room temperature. COOK'S NOTES: Timing and Advance Preparation The rice pudding can be ready in an hour much of which won't involve your direct participation. It may be prepared through Step 2 a day or two in advance then buttered and broiled shortly before serving. -- The Cuisines of Mexico Diana Kennedy

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More