There’s a song I sang as a child with the words: “Arroz con leche, me quiero casar con una senorita que sepa planchar,” which means: “Rice pudding, I want to marry a lady who knows how to iron.” I do not know how to iron, but I think my Mexican rice pudding more than compensates for my lack of certain domestic skills. You’ve got three delectable choices here: Serve this warm, as is done traditionally; serve it cold; or, once it is cold, churn it in an ice cream maker for a scrumptious ice cream, scooped and served on a sugar cone.

　　

Ingredients

serves 6 to 8

　　1 cup long-grain white rice

　　One 3-inch-long cinnamon stick

　　1/4 teaspoon salt

　　4 cups whole milk

　　1 cup sugar

　　5 large egg yolks

　　1/2 teaspoon vanilla extract

　　3/4 cup raisins

　　

Step 1

Place the rice in a bowl and add hot water to cover. Let stand at room temperature for 15 minutes. Then drain the rice, discarding the soaking liquid.

　　

Step 2

Combine 2 cups water with the rice, cinnamon stick, and salt in a medium-size heavy saucepan set over medium-high heat. Bring to a boil; then reduce the heat to low, and cover the pan. Simmer for 18 minutes, or until the mixture is dry. Add the milk and sugar and cook over low heat for 30 minutes, or until the mixture begins to thicken.

　　

Step 3

Whisk together the egg yolks and vanilla in a small bowl. Carefully remove 1/2 cup of the hot liquid from the rice mixture and whisk it into the egg yolk mixture. Whisk the egg yolk mixture back into the rice in the pan. Cook, stirring with a wooden spoon, over low heat for 3 minutes, or until the mixture coats the back of the spoon. Do not boil. Stir in the raisins. Cool the mixture slightly. Serve warm, or cover and refrigerate overnight and serve chilled.

　　Fresh Mexico