| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Desserts, Puddings, Mexican, Dairy | 6 | Servings |
INGREDIENTS
| 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 Cuisines of Mexico | ||
| Diana Kennedy |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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