Mexican Rice Pudding (Arroz Con Leche)

INGREDIENTS

INSTRUCTIONS

1. The rice.  Bring 2 c water to boil in med saucepan, add cinn 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.
2.  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.
3.  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.
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 Shrimp-Ball soup;
it travels well to potlucks. Leftovers, thinned with 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 two for decoration. Or sometimes
I am reminded of the well-used walkways around the Oaxacan (wah-hock-can)
market, where ladies sell it in paper cups at sundown. Or 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.
holly "Holly D. Iles" <holly@bga.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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