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Title: Arroz Con Leche (Mexican Rice Pudding)
Categories: Dessert Pudding Mexican Dairy
Yield: 6 Servings
| 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