Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cinnamon stick, 2"
Lime zest, 2" strip x 3/4"
-wide
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.

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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