Arroz con leche (mexican rice pudding)

Yield: 6 Servings

Measure Ingredient
\N \N Cinnamon stick, 2\"
\N \N Lime zest, 2\" strip x 3/4\" wide
1 cup Rice
1 quart Milk
¾ cup Sugar
¼ teaspoon Salt
4 larges Egg yolks
½ teaspoon Vanilla extract
¼ cup Raisins
1 tablespoon Butter, sweet; cut into bits
\N \N Ground cinnamon; for garnish
\N \N -- The Cuisines of Mexico
\N \N Diana Kennedy

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.


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.

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