Ingredients:
- 1 cup long-grain white rice
- 2 cups water
- 1 cinnamon stick
- 1 lemon or orange peel strip (optional, for flavor)
- 1 pinch of salt
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk (or heavy cream for extra richness)
- ½ tsp vanilla extract
- ½ cup raisins (optional)
- Ground cinnamon, for garnish
Instructions:
1. Cook the Rice:
- In a medium saucepan, combine rice, water, cinnamon stick, lemon or orange peel (if using), and salt.
- Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and water is absorbed, about 15-20 minutes.
2. Add the Milks:
- Remove the cinnamon stick and peel.
- Stir in the condensed milk, evaporated milk, and whole milk. Cook over medium-low heat, stirring frequently to prevent sticking, until the mixture thickens, about 20 minutes.
3. Add Final Flavors:
- Stir in the vanilla extract and raisins (if using). Cook for an additional 5 minutes, stirring constantly.
4. Serve:
- Remove from heat and let cool slightly.
- Serve warm or chilled, sprinkled with ground cinnamon.
Serving Suggestions:
- This rich and indulgent version of arroz con leche is perfect for special occasions. Serve in small bowls or glasses, and top with whipped cream or toasted coconut for a festive touch.
