Arroz con leche (mexican rice pudding) Recipe

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Arroz con leche (mexican rice pudding)

Artist:	_	Yield:	6
Categories:	Cereals, Cheese & Eggs, Dairy, Desserts, Mexican, North American, Puddings & Custards, South American	Rating:	0
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Ingredients:

		Cinnamon stick, 2"
		Lime zest, 2" strip x ?
		-wide
1	cup	Rice
1	quart	Milk
3/4	cup	Sugar
1/4	tsp	Salt
4	large	Egg yolks
1/2	tsp	Vanilla extract
1/4	cup	Raisins
1	tbsp	Butter, sweet, cut into bits
		Ground cinnamon, for garnish

Procedures:

1	The rice.
2	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.
3	The pudding.
4	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.
5	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.
6	Browning and finishing the pudding.
7	Preheat the broiler and dot the rice pudding w/butter.
8	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.
9	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.
10	It may be prepared through step 2 a day or two in advance, then buttered and broiled shortly before serving.
11	-- the cuisines of mexico diana kennedy