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Recipe Name: Arroz Con Leche (mexican Rice Pudding) Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 6

Cinnamon stick, 2"
Lime zest, 2" strip x 3/4"
1 Cup(s) Rice
1 Quart(s) Milk
3/4 Cup(s) Sugar
1/4 Teaspoon(s) Salt
4 Egg yolks
1/2 Teaspoon(s) Vanilla extract
1/4 Cup(s) Raisins
1 Tablespoon(s) Butter, sweet cut into bits
Ground cinnamon, for garnish
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. ~- The Cuisines of Mexico Diana Kennedy From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 271
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 136mg
Sodium: 180.1mg
Potassium: 303.7mg
Carbohydrates: 46.5g
Fiber: <1g
Sugar: 37.4g
Protein: 8.1g

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