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. COOKS NOTES: Timing and Advance Preparation The rice pudding can be ready in an hour, much of which wont 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
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 6|
|Calories from Fat: 243 (31%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 1127.2mg||347 %|
|Sodium 64.4mg||2 %|
|Potassium 297.9mg||8 %|
|Total Carbohydrate 117.5g||35 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 115.3g|
|Protein 18.3g||26 %|
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Calories per serving: 775
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