Mexican Rice Pudding (arroz Con Leche)
Ingredients
- 2 inches cinnamon stick
- 2" strip of lime zest, 3/4 " wide
- 1 cup rice
- 1 qt. milk
- 3/4 cup sugar
- 1/4 t salt
- 4 egg yolks
- 1/2 t vanilla extract
- 1/4 c raisins
- 1 T unsalted butter, cut into bits
- ground cinnamon, for garnish
Instructions
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. 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.