I can’t remember if the rice pudding I used to eat as a child had raisins. This one does and I’m glad I added raisins… I think that the combination of sweet rice and raisins always goes well. This pudding is baked or put in the broiler for a little bit. So pretty when it came out of the oven… I couldn’t wait to try it.
Adapted from The Food of Spain & Portugal
- 1 cup arborio rice or short-grain rice
- 2 cups water
- 2 inch strip lemon peel
- 1/2 teaspoon salt
- 2 cups milk
- 1/2 cup low fat evaporated milk
- 1 cinnamon stick
- 1/4 cup raisins
- 1/2 cup sugar
- 1 tablespoon butter
- 3 eggs yolks, lightly beaten
Combine rice, water, lemon peel and salt in a saucepan. Bring to a boil and simmer, uncovered, until the rice has absorbed all the water, about 10 minutes. Remove lemon peel and discard.
Add milk, evaporated milk and cinnamon stick and continue to cook uncovered, over very low heat, stirring from time to time, until the milk is almost absorbed. Then add the sugar, butter, raisins and egg yolks and continue to cook, stirring until the mixture is creamy. Remove and discard the cinnamon stick. Pour into a baking dish and cover with 2 tablespoons sugar. Put under a hot grill (broiler) just until the sugar caramelizes.