Arroz con Leche (Mexican Rice Pudding)

Developed March 12, 2014. Every Hispanic family has its own recipe for this basic comfort food beloved around the planet, a milk pudding thickened with rice. Here, fragrant with orange zest and cinnamon, the natural sugars of golden raisins and milk provide most of the sweetness. Makes a nourishing breakfast dish for lighter appetites, offering a sound balance of carbohydrates, proteins, and fats. As a bonus, no eggs!

1/2 c (100 g) medium-grain (Morelos) rice  (350 cal)
9 oz (250 g) water
1/4 t salt
1 whole piece stick cinnamon
3 pieces of orange zest (cut with a vegetable peeler)
2-1/4 c (500 g) whole or 2% milk (do not use skim), (550 cal), divided
1/3 c golden raisins (165 cal)
2 T (25 g) sugar  (100 cal)
1 t vanilla extract 
ground cinnamon (garnish)

In a medium saucepan, bring the rice, water, cinnamon stick, orange zest, and salt to a slow boil. Cook, with frequent stirring, until water is almost completely absorbed. Remove  zest, and stir in milk (reserving 1/2 cup), raisins, and sugar. Return to a gentle boil, and, with frequent stirring to prevent burning, cook for about 12 minutes until the pudding is quite thick. Remove cinnamon, cover, and let cool 30 minutes off heat. Stir in the reserved milk and the vanilla extract. Serve warm, dusted with cinnamon as a garnish. Serves 8. About 150 calories for a 4-ounce serving.

Rice Kugel

Recorded November, 2011. Adapted from The Settlement Cook Book, 1965 edition. Can be used in a Kosher meal. A Family Favorite.

1 c long-grain rice
4 c water
1 t salt
4 eggs
1/4 c sugar
1/2 t ground cinnamon
scant cup golden raisins
1/4 c butter or schmaltz, melted (for dairy or meat meals)

Bring the water and salt to a boil in a two-quart saucepan, stir in the rice, and boil slowly for 30 minutes. Drain the rice and spread on a plate to cool. Beat the eggs in a large bowl. Stir in the rice and the other ingredients, and transfer to a well-greased 1-1/2 quart covered baking dish. Bake covered at 325 F for 60 minutes, or until nicely browned and bubbling. Serve warm. Store in refrigerator tightly covered. Rewarm before serving leftovers