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MEXICAN RICE PUDDING (Arroz con leche)

2 inches cinnamon stick
2" strip of lime zest, 3/4 " wide
1 cup rice
1 qt. milk
3/4 cup sugar
1/4 t salt
4 egg yolks
1/2 t vanilla extract
1/4 c raisins
1 T unsalted butter, cut into bits
ground cinnamon, for garnish

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

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.


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