Mexican Rice Pudding
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 inch cinnamon sticks
- lime zest (green only, 2 inch wide strip by 3 inches long-so it's quite a chunk)
- 236.59 ml rice
- 946.0 ml milk
- 177.44 ml sugar
- 1.23 ml salt
- 4 large egg yolks
- 2.46 ml vanilla
- 59.14 ml golden raisin
- 4.92 ml unsalted butter, chopped
- ground cinnamon
directions
- Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
- Add the rice and return to a boil, stir once, cover and cook for 20 min.
- Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
- Take from the heat and remove the cinnamon and zest.
- Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
- Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
- Preheat the broiler and dot the top of the pudding with the butter.
- Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.
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Reviews
-
This was wonderful rice pudding! The cinnamon was perfect and the lime was the little something that gave a nice fresh flavor to the pudding. Loved the raisins and texture they added. Added a sprinkle of fresh nutmeg on top before serving and had a delicious dessert. Made and reviewed for the Culinary Quest 2017 - Central America.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois