Mexican Rice Pudding

Directions

1. 1
   The rice: Bring 2 cups water to a boil in a medium-size saucepan, add the cinnamon stick and lime zest, then cover and simmer over medium heat for 5 minutes.
2. 2
   Pour in the rice, let the mixture return to a boil, stir once, then cover and cook over medium-low heat for 20 minutes, until all the liquid is absorbed and the rice is tender.
3. 3
   The pudding: Stir in the milk, sugar and salt, and simmer over medium to medium-low heat, stirring frequently, until the liquid shows the first signs of thickening, 20 to 25 minutes.
4. 4
   Take from the heat and remove the cinnamon stick and zest.
5. 5
   Beat the egg yolks until runny, stir in the vanilla and a few tablespoons of the hot rice, then stir the yolk concoction back into the rice mixture.
6. 6
   Mix in half the raisins, then spoon the rice pudding into a decorative 8-inch-square baking dish.
7. 7
   Browning and finishing the pudding: Preheat the broiler and dot the rice pudding with butter.
8. 8
   Set the dish under the heat long enough to brown the top, 3 or 4 minutes.
9. 9
   Sprinkle with the remaining raisins and the ground cinnamon, and serve warm or at room temperature.