Mexican Rice Pudding

• 2 inches cinnamon sticks
• lime zest (green only, 2 inch wide strip by 3 inches long-so it's quite a chunk)
• 1 cup rice
• 1 quart milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/2 teaspoon vanilla
• 1/4 cup golden raisin
• 1 teaspoon unsalted butter, chopped
• ground cinnamon

1. Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
2. Add the rice and return to a boil, stir once, cover and cook for 20 min.
3. Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
4. Take from the heat and remove the cinnamon and zest.
5. Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
6. Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
7. Preheat the broiler and dot the top of the pudding with the butter.
8. Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.

cinnamon sticks, lime zest, rice, milk, sugar, salt, egg yolks, vanilla, golden raisin, unsalted butter, ground cinnamon

Taken from www.food.com/recipe/mexican-rice-pudding-12784 (may not work)