Mexican Arroz Con Leche (Rice Pudding)

Instructions:

1. In a large saucepan, combine the rice, water, and cinnamon sticks. Bring the mixture to a boil over medium heat.
2. Reduce the heat to low, cover, and simmer for about 15 minutes, or until most of the water has been absorbed by the rice.
3. Stir in the whole milk, evaporated milk, sweetened condensed milk, and salt.
4. Cook uncovered over low heat for about 20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pan.
5. Continue cooking until the rice becomes tender and the mixture thickens into a creamy pudding consistency.
6. Remove the cinnamon sticks and stir in the vanilla extract. Cook for an additional 2 minutes.
7. Serve warm or allow the pudding to chill in the refrigerator before serving. Sprinkle with ground cinnamon just before serving.

Variations :

• Stir in raisins during the last 10 minutes of cooking for a traditional addition.
• Add a small strip of orange peel while simmering for a subtle citrus note.
• Replace part of the milk with coconut milk for a tropical twist.
• Top with toasted coconut or chopped nuts for added texture.

Tips :

• Stir frequently during the final simmer to prevent scorching and ensure a creamy texture.
• If the pudding thickens too much after cooling, stir in a splash of milk to loosen it.
• Allow the cinnamon sticks to simmer fully with the rice to infuse deeper flavor.
• For extra richness, substitute 1 cup of the whole milk with heavy cream.