Spanish Rice Pudding

This recipe brings back memories of my childhood and the Holidays. I looked forward to going to my Godmothers house and smelling the lemon and cinnamon in the air. When she made the rice pudding she would always pull out the cinnamon stick after the pudding was done and give it to me so I could suck on it. She would also make a similar rice pudding with Coconut milk, that recipe is gone. 

   

Ingredients:

2 cups water

4 strips lemon rind (½” x 3”)

2 thin slices fresh ginger

1/2 tsp cinnamon or 1 cinnamon stick (additional for garnish)

¼ tsp salt

1 cup long grain rice

8 cups whole milk

4 egg yolks

2 tsp vanilla

2 cups sugar

1 cup raisins

Process:

Bring water, lemon, ginger, cinnamon, and salt to a boil. Add rice to pot then turn heat to low, cover and cook rice for 15 minutes. In a separate bowl whisk milk, eggs, vanilla and sugar together then add mixture to rice pot. Cook uncovered at medium low heat for 35 minutes stirring often. When done add raisins, pour into bowl and cover with plastic wrap. Let cool for ½ hour at room temperature before placing pudding in refrigerator to chill.