-=> On 02-1297  18:13, Justin Fogarty <=-
 -=> spoke to All about SCHOOL PROJECT <=-
  Here is another one
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Mexican Rice Pudding (Arroz Con Leche)
 Categories: Mexican, Dessert
      Yield: 1 servings
      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 ts Salt
      4 lg Egg yolks
    1/4 c  Raisins
      1 tb Unsalted butter, cut into
           -bits
           -Ground cinnamon, for
           -garnish
    1/2 ts 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.
  COOK'S NOTES:
  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 common than our baked rice pudding.
  The flavors are simple and close to home, but it's easy to develop a
  thoroughly 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.
  This is an especially pretty and tasty recipe, based on one from
  Zelayaran's Las 500 (quinentos) mejores recetas de la cocina mexicana.
  (The 500 best recipes of the Mexican Kitchen).  Pronounced:  Lahs
  keen-yen-toes may-hor-ays ree-setahs day lah ko-cheenah may-hi-kaanah.
  It would be welcome after a hearty soup like Menudo (may-noo-doe) or
  Shrimp-Ball soup; it travels well to potlucks.  Leftovers, thinned
  with milk and warmed, are very good for breakfast.
  Rice pudding brings to my mind the volatile, chancy crowd of Mexico
  City's Garibaldi Square, where this dessert, onle one of the
  attractions, sits in huge, milky masses stuck with a raisin or two
  for decoration.  Or sometiems I am reminded of the well-used walkways
  around the Oaxacan (wah-hock-can) market, where ladies sell it in
  paper cups at sundown.  Or I picture any of a dozen other typical
  scenes: from rude, makeshift street stands to well-appointed
  traditional restaurants-where arroz con leche (air-rose cone
  letch-ay) (roll those double R's baby) is the thing you have.
  Above text quoted from Authentic Mexican by the Baylesses.
  holly
  "Holly D. Iles" 
  From: Helen+@cmu.Edu                  Date: 04-12-94
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... Shipwrecked on Hesperus in Maryland. 18:38:02 16 Feb 97
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