Recipe - Arroz Con Leche (Mexican Rice Pudding)

Cinnamon stick, 2"
Lime zest, 2" strip x 3/4"
wide
1 cup Rice
1 qt Milk
Three fourths cup Sugar
One fourth teaspoon Salt
4 lg Egg yolks
One half teaspoon Vanilla extract
One fourth cup Raisins
1 tablespoon Butter, sweet; cut into bits
Ground cinnamon; for garnish

The rice. Bring 2 cup 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 medlow 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 medlow
heat, stirring frequently, until the liquid shows the FIRST signs of
thickening, 2025 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