Arroz con Leche Cuban-Style Rice Pudding

Ingredients

• 1 cup white rice

• 2 cups water

• 1 cinnamon stick

• Peel of 1 lemon, in large strips

• Pinch of salt

• 2 cups whole milk

• 1 can (12 oz) evaporated milk

• 1 can (14 oz) sweetened condensed milk

• 1 teaspoon vanilla extract

• Ground cinnamon, for topping

Instructions

1. Rinse the rice and place it in a large saucepan with the water, cinnamon stick, lemon peel, and a pinch of salt.

2. Bring to a boil, then lower the heat and simmer until the rice is tender and most of the water has been absorbed.

3. Add the whole milk, evaporated milk and cook over low heat, stirring often so the rice doesn’t stick to the bottom.

4. Once the mixture becomes creamy, stir in the sweetened condensed milk.

5. Continue cooking for about 10–15 minutes, stirring frequently, until thick and creamy. Remember, it will thicken more as it cools.

6. Remove the cinnamon stick and lemon peel. Stir in the vanilla.

7. Spoon into individual bowls or one serving dish and sprinkle generously with ground cinnamon.

8. Serve warm, or refrigerate and enjoy cold.

Tip: If it becomes too thick after chilling, stir in a splash of milk to bring back that creamy consistency.