Source: Mexican Desserts by Socorro Muñoz
Makes 6 servings.
Preparation time: 1 hours
Tips: Originally prepared by nuns in Mexico centuries ago.
Rice Pudding
Arroz con Leche
Ingredients
Preparation
1/2 cup long-grain white rice
2 cups water
1 cinnamon stick
2 strips lemon peel
2 cups milk
1 1/4 cups sugar
2 egg yolks, slightly beaten, optional, see note (1)
1/2 cup raisins, optional
cinnamon powder to sprinkle top
1. Soak rice in hot water for 15 minutes.
2. Drain and rinse well with cold water.
3. In a large saucepan combine rice, water, cinnamon stick and lemon peel and bring to a boil. Lower heat and simmer until mixture has thickened and most of the water has been absorbed.
4. Add milk and sugar and continue to simmer until rice is tender. Pudding will thicken as it cools with or without yolks. See note 1 before proceeding. Go to step 5 if no yolks desire.
- Optional: Make sure when adding yolks to the hot mixture that they do not curl by cooking too fast. Take a little of the hot mixture in a small bowl, add the yolks and stir to mix well, then stirring fast incorporate into the pudding pot and bring to boiling point.
5. Remove from heat and pour into serving dish. Remove cinnamon stick and lemon peel. Stir in raisins. Cool completely; then sprinkle cinnamon powder over rice , cover and refrigerate.
NOTE: 1) Yolks make the pudding richer, however I prefer it better without them.
