Rice Pudding -- Mexican Style, Arroz Con Leche
- 1 cup long-grain white rice (155 g)
- 3 cups water
- 3 inches cinnamon sticks or 1 teaspoon ground cinnamon
- 1 tablespoon very fine julienne strips lime peel (optional)
- 1 pinch salt
- 4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
- 1 egg
- 1 1/2 cups sugar, to taste (375g)
- 1/3 cup raisins (60 g)
- 1 teaspoon vanilla extract
- Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
- Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
- Beat an egg into the milk.
- Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
- Add the raisins and vanilla and cook for 2 minutes.
- Remove from the heat and let cool for 10 to 20 minutes.
- Transfer to a platter or individual bowls and refrigerate.
- Garnish with ground cinnamon if desired.
longgrain white rice, water, cinnamon, julienne strips lime peel, salt, milk, egg, sugar, raisins, vanilla
Taken from www.food.com/recipe/rice-pudding-mexican-style-arroz-con-leche-57957 (may not work)