Con Leche (Mexican Rice Pudding)|
Arroz Con Leche (Mexican Rice Pudding)
Cinnamon stick, 2"
Lime zest, 2" strip x 3/4"
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
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.
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
-- The Cuisines of Mexico
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini