1 cinnamon stick, 2
1 lime zest, 2 strip x 3/4 wide
1 cup rice
1 qt milk
3/4 cup sugar
1/4 tsp salt
4 large egg yolks
1/2 tsp vanilla extract
1/4 cup raisins
1 tbsp butter, sweet, cut into bits
1 ground cinnamon, for garnish
Directions
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
Servings: 6 servings
Arroz Con Leche (Mexican Rice Pudding) Recipe brought to you by Recipe Ideas
Categories: Dessert; Mexican; Rice; Vegetable
The History of Recipes
We can trace the history of `recipes` far back into the distant past, certainly as far back into history as the Egyptians, and possibly even further. In practice though, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into Roman times 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like bay, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, such as basil and coriander. These new spices and herbs caused a torrent in manuscripts on food, the majority of which are kept safe in academic collections. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Arroz Con Leche (Mexican Rice Pudding) recipe.
