Arroz con leche (mexican rice pudding)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cinnamon stick, 2\" | ||
| 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 |
| Ground cinnamon; for garnish | ||
| -- The Cuisines of Mexico | ||
| Diana Kennedy | ||
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.