Mexican Rice Pudding

Directions

1. 1
   Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
2. 2
   Add the rice and return to a boil, stir once, cover and cook for 20 min.
3. 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. 4
   Take from the heat and remove the cinnamon and zest.
5. 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. 6
   Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
7. 7
   Preheat the broiler and dot the top of the pudding with the butter.
8. 8
   Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.