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Rice Pudding

cinnamon sticks (6 inches total)
1 lime (for 6 inches of zest)
3 cups uncooked rice
3 quarts milk
1 1/2 cup sugar
3/4 tsp salt
12 egg yolks
1 1/2 tsp vanilla
1 cup raisins
margarine for dotting top of pudding

Boil 6 cups of water in large pot then add cinnamon sticks and lime zest, and simmer for 5 minutes. Pour in 3 cups of rice, bring to boil, then cook over low heat until liquid is absorbed (~20 min). Stir in milk, sugar, and salt. Simmer over low heat with contant stirring, until liquid shows first signs of thickening (~20 min). Remove from heat and remove cinnamon and zest. In separate bowl beat egg yolks until runny, add vanilla and some hot rice. Add yolk mixture back to the rice, mix, add 1/2 of raisins and mix. Pour into dutch oven, dot top with butter, brown top with a hot lid. Sprinkle with raisins before serving.

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