MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arroz Con Leche (Mexican Rice Pudding)
 Categories: Desserts, Pudding, Mexican, Dairy, Rice
      Yield: 6 Servings
 
      1    Cinnamon stick; 2"
      1    Lime zest; 2" x 3/4" strip
      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 Sweet butter; cut into bits
           Ground cinnamon; for garnish
 
  The rice:

  Bring 2 c water to boil in medium saucepan, add cinnamon stick and
  lime zest, cover and simmer over medium heat for 5 minutes.  Pour
  in rice, let mix return to boil, stir once, then cover and cook
  over medium-low heat for 20 minutes, until all the liquid is
  absorbed and the rice is tender.
  
  The pudding:

  Stir in milk, sugar, and salt and simmer over medium to medium-low
  heat, stirring frequently, until the liquid shows the FIRST signs
  of thickening, 20-25 minutes.  Take from the heat and remove the
  cinnamon stick and zest.  Beat the egg yolks until runny, stir in
  the vanilla and a few tb 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 minutes.
  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 by Diana Kennedy
 
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