Rice Pudding

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

"Now, what are you planning to do about that excess weight you're
carrying around?" the doctor asked the old professor.

"I just can't seem to lose the weight," the old professor said. "Must be
an overactive thyroid."

"The tests show your thyroid is perfectly normal," the doctor said. "If
anything is overactive, it's your fork."

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             TODAY'S RECIPE
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My standing as the publisher with the most rice pudding recipes to his
credit is undisputed. As desserts go, they are relatively nutritious,
they have many variations around the world due to their universal
popularity, they're inexpensive, and they taste great. Do I need more
reasons why rice pudding is among my favorite desserts?

Rice Pudding (Arroz con Leche)

2 cups (500 ml) water
2 inches (5 cm) cinnamon stick
A piece of lemon zest about 2 x 3/4 inches (5 x 2 cm)
1 cup (250 ml) rice
4 cups (1 L) milk
3/4 cup (180 ml) sugar
A pinch of salt
4 egg yolks
1/2 tsp (2 ml) vanilla extract
1/4 cup (60 ml) raisins
1 Tbs (15 ml) butter cut into small pieces
Ground cinnamon for garnish

Combine the water, cinnamon stick, and lemon zest in a pot and bring to
a boil over high heat. Stir in the rice, bring back to the boil, reduce
the heat to low, and simmer covered for 20 minutes. Stir in the milk,
sugar, and salt and bring to a simmer. Cook uncovered, stirring
occasionally, until the liquid begins to thicken, about 20 minutes.
Remove from the heat and discard the cinnamon stick and lemon zest.
Whisk together the egg yolks, vanilla extract, and some of the hot rice
mixture in a small bowl. Stir the yolk mixture into the rice mixture
along with the raisins. Spread the mixture into a greased 8-inch (20 cm)
square baking dish, dot with the butter, and cook under a preheated
broiler until the top is lightly browned, 3 to 4 minutes. Garnish with
ground cinnamon and serve warm or at room temperature.
Serves 8 to 10.
Received on Thu Jan 17 22:37:20 2008