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Arroz Con Leche (Mexican Rice Pudding)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ARROZ CON LECHE (MEXICAN RICE PUDDING)
 Categories: Desserts, Puddings, Mexican, Dairy
      Yield: 6 Servings
 
           Cinnamon stick, 2"
           Lime zest, 2" strip x 3/4"
           -wide
      1 c  Rice
      1 qt Milk
    3/4 c  Sugar
    1/4 ts Salt
      4 lg Egg yolks
    1/2 ts Vanilla extract
    1/4 c  Raisins
      1 tb 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
 
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