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Ingredients
- 2 x Inches cinnamon stick A 2" strip of lime zest, 3/4 " wide
- 1 c. Rice
- 1 quart Lowfat milk
- 3/4 c. Sugar
- 1/4 tsp Salt
- 4 lrg Egg yolks
- 1/2 tsp Vanilla extract
- 1/4 c. Raisins
- 1 Tbsp. Unsalted butter, cut into bits Grnd cinnamon, for garnish
Directions
- 1. The rice. Bring 2 c water to boil in med saucepan, add in cinn stick and lime zest, cover and simmer over med heat for 5 minutes. Pour in rice, let mix return to boil, stir once, then cover and cook over med-low heat for 20 minutes, till all the liquid is absorbed and the rice is tender.
- 2. The pudding. Stir in lowfat milk, sugar, and salt and simmer over med to med-low heat, stirring frequently, till the liquid shows the FIRST signs of thickening, 20-25 minutes. Take from the heat and remove the cinn stick and zest. Beat the egg yolks till runny, stir in the vanilla and a few Tablespoons of the warm rice, the stir yolk concoction back into the rice mix, Fold in HALF the raisins, then spoon the rice pudding into a decorative 8"square baking dish.
- 3. Browning and finishing the pudding. Preheat the broiler and dot the rice pudding w/butter. Set the dish under the heat long sufficient to brown the top, 3 or possibly 4 minutes. Sprinkle with remaining raisins and the grnd cinnamon, and serve hot or possibly at room temperature.
- Timing and Advance Preparation The rice pudding can be ready in an hour, much of that will not involve your direct participation. It may be prepared through Step 2 a day or possibly two in advance, then buttered and broiled shortly before serving.
- Historical Notes:Arroz con leche
- This dessert is softer and more connamony than our baked rice pudding. The flavors are simple and close to home, but it's easy to develop a thoroughgoing love for it, spoonful after spoonful. mexican people everywhere serve it as regularly as they do flan; it's creamy and, in its own way, light and soothing.
- This is an especially pretty and tasty recipe, based on one from Zelayaran's Las 500 (quinentos) mejores recetas de la cocina mexicana. (The 500 best recipes of the Mexican Kitchen). Pronounced: Lahs keen-yen-toes may-hor-ays ree-setahs day lah ko-cheenah may-hi-kaanah. It would be welcome after a hearty soup like Menudo (may-noo-doe) or possibly Shrimp-Ball soup; it travels well to potlucks. Leftovers, thinned with lowfat milk and warmed, are very good for breakfast.
- Rice pudding brings to my mind the volatile, chancy crowd of Mexico City's Garibaldi Square, where this dessert, only one of the attractions, sits in huge, milky masses stuck with a raisin or possibly two for decoration. Or possibly sometimes I am reminded of the well-used walkways around the Oaxacan (wah-hock-can)
- market, where ladies sell it in paper c. at sundown. Or possibly I picture any of a dozen other typical scenes: from rude, makeshift street stands to well-appointed traditional restaurants-where arroz con leche (air-rose cone letch-ay) (roll those double R's baby) is the thing you have.
- Above text quoted from Authentic Mexican by the Baylesses.
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