Ingredients
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1 cup long-grain white rice (155 g)
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3 cups water
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1 tablespoon very fine julienne strips lime peel
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1 pinch salt
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4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
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1 1/2 cups sugar, to taste (375g)
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1/3 cup raisins (60 g)
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1 teaspoon vanilla extract
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1 egg
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3 inches cinnamon sticks or 1 teaspoon ground cinnamon
Instructions
- Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
- Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
- Beat an egg into the milk.
- Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
- Add the raisins and vanilla and cook for 2 minutes.
- Remove from the heat and let cool for 10 to 20 minutes.
- Transfer to a platter or individual bowls and refrigerate.
- Garnish with ground cinnamon if desired.