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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min. | 2. Add the rice and return to a boil, stir once, cover and cook for 20 min. | 3. Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so. | 4. Take from the heat and remove the cinnamon and zest. | 5. Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well. | 6. Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish. | 7. Preheat the broiler and dot the top of the pudding with the butter. | 8. Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cinnamon	2	inches		-	-	-	-
lime zest		inches		-	-	-	-
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
milk	1	quart		595.36	46.6528	30.744	31.9152
sugar	3/4	cup		604.485	151.197	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
golden raisin	1/4	cup		124.575	32.802	1.3984	0.1898
butter	1	teaspoon	unsalted chopped	28.5	1.3095	0.8905	2.4
cinnamon			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.