Recipe courtesy of Michelle Bernstein

Arroz con Leche y Pasas

  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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Ingredients

4 1/2 cups milk

1 teaspoon butter

1/4 cup sugar

1/4 teaspoon cinnamon

2 cups white rice

2 egg yolks

1 orange, zested

1 lemon, zested

1/4 cup currants, reconstituted in rum for 10 minutes

Directions

  1. Heat the milk in a sauce pan on low with the butter, sugar and cinnamon. Mix in rice and let simmer for 30 minutes. Using a whisk, whisk in egg yolks and zests. Strain the currants, discarding the rum. Add the currants to the rice and serve hot.
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