Rice Pudding -- Mexican Style, Arroz Con Leche

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup long-grain 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

Recipe

• 1 place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
• 2 bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
• 3 beat an egg into the milk.
• 4 stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
• 5 add the raisins and vanilla and cook for 2 minutes.
• 6 remove from the heat and let cool for 10 to 20 minutes.
• 7 transfer to a platter or individual bowls and refrigerate.
• 8 garnish with ground cinnamon if desired.