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Arroz Con Leche (Mexican Rice Pudding)

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Dairy Desserts Mexican Puddings

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

Directions:

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