Arroz Con Leche (Mexican Rice Pudding)

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Title: Arroz Con Leche (Mexican Rice Pudding)
Yield: 6 Servings
Categories: Desserts, Puddings, Mexican, Dairy

Ingredients:

Cinnamon stick, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini