Rice Pudding, called Arroz Con Leche in Spanish, is made by Chef Remy using the oven method. It is made easily, quickly, and economically with only four ingredients and garnished with nutmeg, limes, and raisins. Chef Remy has also made Rice Pudding using the stove top method as demonstrated in another video. This is one of several ways but seems to be the easiest to put together. Short grain rice, such as Arborio Rice, is preferred because of it's creaminess. You should not wash it; this keeps much of the starch. Cook it with a little salt and set aside ¾ cup for this recipe as seen below. This recipe will produce eight servings and can be served from a single bowl or ten custard cups if preferred. INGREDIENTS: ¾ cup short grain rice, cooked ½ cup sugar 3 large eggs, beaten 1/8 tsp salt 2 cups whole milk 1 cup evaporated milk 1 1/4 tsp vanilla extract ½ tsp ground cinnamon ground nutmeg Raisins (optional) METHOD: Preheat oven to 350 degrees. In a large bowl, beat three eggs then add all ingredients except the cinnamon, nutmeg, and raisins. Use a whisk or even a mixer to blend well. Do not use a hand blender or it will chop up the grains of rice. Some raisins may be added if preferred. After blending well, insuring that the sugar has completely dissipated, pour into a baking dish and bake for 35 minutes. Remove from oven and transfer into custard cups or large bowl. Garnish with fresh or ground nutmeg. Some folks also prefer small slices of lime rind either baked in or ...
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