Mexican Rice Pudding
"This dessert is softer and more cinnamony than our baked rice pudding. The flavors are simple and close to home, but it’s easy to develop a thoroughgoing love for it, spoonful after spoonful. Mexican people everywhere serve it as regularly as they do flan; it’s creamy and, in its own way, light and soothing. This is an especially pretty and tasty recipe, based on one from Zelayaran’s Las 500 mejores recetas de la cocina mexicana...."
INGREDIENTS
•
2 inches cinnamon stick
•
A 2-inch strip of lime zest (colored rind only), ¾ inch wide
•
1 cup rice
•
1 quart milk
•
¾ cup sugar
•
¼ teaspoon salt
•
4 large egg yolks
•
½ teaspoon vanilla extract
•
¼ cup raisins
•
1 tablespoon unsalted butter, cut into bits
•
Ground cinnamon, for garnish
ADVERTISEMENT