Mexican Rice Pudding

1. 1

   The rice: Bring 2 cups water to a boil in a medium-size saucepan, add the cinnamon stick and lime zest, then cover and simmer over medium heat for 5 minutes.

2. 2

   Pour in the rice, let the mixture return to a boil, stir once, then cover and cook over medium-low heat for 20 minutes, until all the liquid is absorbed and the rice is tender.

3. 3

   The pudding: Stir in the milk, sugar and salt, and simmer over medium to medium-low heat, stirring frequently, until the liquid shows the first signs of thickening, 20 to 25 minutes.

4. 4

   Take from the heat and remove the cinnamon stick and zest.

5. 5

   Beat the egg yolks until runny, stir in the vanilla and a few tablespoons of the hot rice, then stir the yolk concoction back into the rice mixture.

6. 6

   Mix in half the raisins, then spoon the rice pudding into a decorative 8-inch-square baking dish.

7. 7

   Browning and finishing the pudding: Preheat the broiler and dot the rice pudding with butter.

8. 8

   Set the dish under the heat long enough to brown the top, 3 or 4 minutes.

9. 9

   Sprinkle with the remaining raisins and the ground cinnamon, and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.