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
It is actually possible to trace the history of recipes far back into distant history, at least as far back into history as ancient Egypt, and quite possibly further than that. In practice though, sadly, these old cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals were divided into appetizers, main course and dessert, something we still use today. Additionally, he describes how the cooks of Roman times made use of many different aromatic flavours, including a few that are still present in modern kitchens such as basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab countries, including parsley and basil. The introduction of these new tastes created an increase in recipe publications, most of which are kept safe in academic collections. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Arroz Con Leche (Mexican Rice Pudding) recipe.
