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Arroz Con Leche Mexican Rice Pudding recipe
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To make Arroz Con Leche Mexican Rice Pudding you will need
Ingredients
| | Cinnamon stick, 2" | | | Lime zest, 2" strip x 3/4" wide | | 1 | cup | Rice | | 1 | quart | Milk | | 3/4 | cups | Sugar | | 1/4 | teaspoons | Salt | | 4 | large | Egg yolks | | 1/2 | teaspoons | Vanilla extract | | 1/4 | cups | Raisins | | 1 | tablespoon | 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.
Enjoy your Arroz Con Leche Mexican Rice Pudding
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Mon 4 Aug 2008
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