INGREDIENTS

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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