Raisin and Pistachio Pudding

Directions

• Step 1
  Grind the pistachios in a nut grinder or food processor until you have small pieces. (They should not be ground into a powder.) Put the raisins and wine in a small mixing bowl and set aside. Remove the rind from the key lime and discard the fruit.
• Step 2
  Bring the water to a boil in a medium-sized pan. Add the lime rind, rice, and salt. Cover and boil for 5 minutes, then reduce heat to low and simmer for 15 minutes.
• Step 3
  Discard the lime rind. Add the milk, sugar, and cinnamon. Continue cooking, uncovered, on low heat until all the milk has been absorbed.
• Step 4
  Drain off and discard the wine that has not soaked into the raisins. Stir the pistachios, raisins, and egg yolks into the rice mixture; cook for 5 minutes, uncovered.
• Step 5
  Transfer the pudding to a serving dish, cover, and refrigerate for at least 2 hours before serving.