Arroz con Leche

Recipe View 2 mins In a medium saucepan, combine 2 1/4 cups water, rice, and lime peel. Bring to a boil over medium-high heat. (2 minutes)

Recipe View 20 mins Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the water.

Recipe View 5 mins While the rice is cooking, in a separate small saucepan, combine 1/2 cup water, cinnamon stick, and crushed anise seed. Bring to a low boil over medium-high heat for 3 minutes to infuse the water with flavor. (5 minutes)

Recipe View 0 mins Remove the saucepan from the heat and strain the flavored water into a bowl, discarding the cinnamon stick and anise seeds.

Recipe View 0 mins After the rice has simmered for 20 minutes, carefully remove and discard the lime peel using a slotted spoon.

Recipe View 0 mins Over low heat, gradually stir in the evaporated milk and condensed milk into the cooked rice, ensuring a smooth and creamy consistency.

Recipe View 0 mins Stir in the cinnamon and anise-flavored water, vanilla extract, and salt. Add raisins, if desired.

Recipe View 10 mins Continue to stir gently over low heat until the mixture thickens to your desired consistency, about 7 to 10 minutes. For a thicker pudding, simmer for a few minutes longer, stirring constantly to prevent sticking.

Recipe View 3 mins If the pudding is too watery after 10 minutes, increase the heat to medium-low and stir continuously until it reaches the desired consistency. (2-3 minutes)

Recipe View 0 mins Once the pudding has reached the desired consistency, remove it from the heat and pour it into individual serving dishes or a large bowl.

Recipe View 2 hrs Allow the Arroz con Leche to cool slightly before refrigerating. Chill for at least 2 hours, or until completely cold, before serving. Garnish with a sprinkle of ground cinnamon or a cinnamon stick for an elegant touch.