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  Recipe Home » Deserts » Arroz Con Leche (Mexican Rice Pudding)
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  Arroz Con Leche (Mexican Rice Pudding)
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 315
Ingredients:
Cinnamon stick, 2"
Lime zest, 2" strip x 3/4" wide
1 cup Rice
1 qt 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
Instructions:
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
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