Arroz Con Leche (mexican Rice Pudding) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Cinnamon stick, 2"
Lime zest, 2" strip x 3/4" wide
1 cup: Rice,
1 quart: Milk,
3/4 cup: Sugar,
1/4 tsp: Salt,
4 large: Egg yolks,
1/2 tsp: Vanilla extract,
1/4 cup: Raisins,
1 tbsp: Butter, sweet, cut into bits
Ground cinnamon, for garnish
Directions:
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.
COOKS NOTES:
Timing and Advance Preparation The rice pudding can be ready in an
hour, much of which wont involve your direct participation. It may
be prepared through Step 2 a day or two in advance, then buttered and
broiled shortly before serving.
-- The Cuisines of Mexico
Diana Kennedy
Source from luhu.jp
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.
COOKS NOTES:
Timing and Advance Preparation The rice pudding can be ready in an
hour, much of which wont involve your direct participation. It may
be prepared through Step 2 a day or two in advance, then buttered and
broiled shortly before serving.
-- The Cuisines of Mexico
Diana Kennedy
Source from luhu.jp