Arroz con Leche

Ingredients

• 200 g (1 cup)short or long-grain white rice — rinsed
• 2 cupswater
• 2cinnamon sticks
• 1 striplime zest
• 4 cupswhole milk
• 1 can (397 g)sweetened condensed milk
• 80 g (1/2 cup)raisins — optional
• 1 tspvanilla extract
• 1 pinchground cinnamon — to dust

Method

1. Rinse 200 g (1 cup) of short or long-grain white rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. In a medium saucepan, combine the rinsed rice with 2 cups of water, 2 cinnamon sticks, and a strip of lime zest. Bring to a gentle simmer over medium heat.
2. Once simmering, reduce the heat to low and cover the saucepan. Allow the rice to cook until the water is nearly absorbed, stirring occasionally to prevent sticking. You'll know it's ready when the rice is tender and the water has mostly evaporated, leaving a fragrant mixture.
3. Remove the lid and pour in 4 cups of whole milk. Continue to cook over low heat, stirring often with a wooden spoon to ensure the rice doesn't stick to the bottom. The grains should swell and absorb the milk, becoming tender and creamy.
4. Once the milk has thickened slightly and the rice is soft, stir in 1 can (397 g) of sweetened condensed milk, 80 g (1/2 cup) of raisins, and 1 teaspoon of vanilla extract. Cook gently, stirring frequently, until the mixture is creamy but still loose. The rice should be fully cooked and the raisins plump.
5. Take the saucepan off the heat before the mixture looks too thick. It will continue to thicken as it cools. The arroz con leche should have a creamy consistency, not dry or clumpy.
6. Serve the arroz con leche warm or allow it to cool to room temperature, then chill in the refrigerator if desired. Spoon into small bowls and dust with a pinch of ground cinnamon before serving. The aroma of cinnamon will enhance the comforting flavors of this traditional Mexican dessert.