Mexican Rice Pudding (Arroz con Leche)

The pre-Columbian civilization did not have dairy products. This reflects the Spanish influence on Mexico.

• 1 cup white long grain rice
• 1 small cinnamon stick,
• 1 large strip lemon zest
• 1 quart milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 4 egg yolks
• 1/2 teaspoon vanilla
• 1/3 cup raisins, soaked in sherry wine
• 1 tablespoon unsalted butter in pea-sized bits
• Cinnamon to garnish

METHOD

Bring 2 cups water to a boil with cinnamon and lemon zest. When boiling, add rice. Return to boil, then lower heat to medium-low. Simmer until liquid is absorbed, about 20 minutes. At this stage the rice should be softened.

Add milk, sugar, and salt. Continue to cook over medium-low heat, stirring frequently, until liquid begins to thicken, about 20-25 min.

Away from heat, take out cinnamon and zest .Discard. Stir in raisins. Put a few tablespoons of rice mixture in small bowl. This will let it cool slightly.

Lightly whip egg yolks until smooth. Add vanilla and mix well. Pour in the cooled rice. Mix well, then pour entire mixture into the rice in pan.

Pour rice into a baking dish.

Dot rice with butter and brown under broiler about to 2 - 4 minutes.. Garnish with a sprinkling of cinnamon.

Serves: 4 - 6

Contributor: Pamela Ackroyd

more mexican recipes       mexican food and cooking

 

top of page