Arroz con leche (mexican rice pudding)
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Arroz con leche (mexican rice pudding)
  Mexican    Rice    Pudding    Dairy  
Last updated 6/12/2012 1:05:01 AM. Recipe ID 29791. Report a problem with this recipe.
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      Title: Arroz con leche (mexican rice pudding)
 Categories: Desserts, Puddings, Mexican, Dairy
      Yield: 6 Servings
           Cinnamon stick, 2"
           Lime zest, 2" strip x 3/4"
      1 c  Rice
      1 qt Milk
    3/4 c  Sugar
    1/4 ts Salt
      4 lg Egg yolks
    1/2 ts Vanilla extract
    1/4 c  Raisins
      1 tb Butter, sweet; cut into bits
           Ground cinnamon; for garnish
  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.
                               -- The Cuisines of Mexico
                                  Diana Kennedy

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Recipe ID 29791 (Apr 03, 2005)

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