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Published by Nazeer

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Published by: Nazeer on Jun 28, 2013
Copyright:Attribution Non-commercial


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Yield: 1 Serving
2 Inches cinnamon stick
- a 2" strip of lime zest,

3/4 " wide
1 c Rice
1 qt Milk
3/4 c Sugar
1/4 t Salt
4 lg Egg yolks
1/4 c Raisins
1 T Unsalted butter, cut into
- bits Ground cinnamon,
- for garnish
1/2 t Vanilla extract (mexican
- vanilla would be best
- it comes in a pretty
- big bottle though.)
The rice. Bring 2 c water to boil in med saucepan, add cinn 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.
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.
Historical Notes:
Arroz con leche
This dessert is softer and more connamony than our baked rice pudding.
The flavors are simple and close to home, but it's easy to develop a
real love for it, spoonful after spoonful. mexican people everywhere
serve it as regularly as they do flan; it's creamy and, in its own way,
light and soothing.

Mexican Spanish Rice


Yield: 1 Serving
3 T Shortening
1/2 c Onion, sliced
1 14 oz can whole tomatoes
1 t Black pepper
3 c Water
/2 c Rice /2 c Bell pepper,sliced md Clove garlic, minced ts Salt
Melt shortening in large skillet. Add rice and brown. When rice is a
golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic
and pepper. Mix well and add 1 1/2 cups warm water or enough to just
cover the rice. Add salt. Cover and let simmer until almost dry. Add
remaining water, cold, a little at a time, cooking over low heat until
fluffy. Note: You may substitue peeled seeded green chili for the bell

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