Mexican Rice Pudding (Arroz con Leche)

1-1/2 cups short grain white rice
2 cinnamon sticks
Zest of 1 lime, removed in 1 piece
1/4 teaspoon salt
1 quart milk (not fat free)
2 cups canned evaporated milk (not fat free)
1-1/4 cups sugar
1/2 cup raisins
4 egg yolks, at room temperature, lightly beaten
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Ground cinnamon for sprinkling

Wash and drain the rice, until water runs clear.

In a saucepan, combine the cinnamon sticks and lime zest with 3 cups water. Place over medium-high heat and bring to a boil, then add the drained rice and the salt and stir once. Reduce the heat to achieve a simmer, cover, and simmer
until the rice is tender and all of the liquid is absorbed, about 17 minutes.

Add the milk, evaporated milk, sugar and raisins to the rice and stir well. Increase the heat to medium and cook, stirring and scraping the bottom of the pan frequently to prevent sticking or scorching, just until the mixture begins to thicken, about 20 minutes. Remove from heat and discard the lime zest.

In a small bowl, lightly beat the egg yolks. Stir about 3 tablespoons of the
hot pudding mixture into the beaten egg yolks, then stir the egg mixture and the vanilla into the pudding.

Preheat a broiler.

Scrape the pudding into a shallow flameproof serving dish, dot with butter and sprinkle with cinnamon to taste. Place the pudding under the broiler just
until the top begins to brown lightly, about 3 minutes. Serve immediately or at room temperature.

Makes 8 servings.

Recipe from James McNair's Favorites.