I was introduced to this heartwarming traditional rice pudding by my Mexican friend Nantli and decided to give it a try to share at a dinner party with my cousins (shout out to the fab Ami, Shankini, Sumi).
It bears similarities to the Indian dish Kheer/Ponggal Rice though somehow I much prefer this version cos it smells lovely too!
Arroz Con Leche (Rice with Milk)
1 cup rice (preferably short grain)
2 cups water
1/4 teaspoon salt
1 cinnamon stick
Peel from 1/2 orange (you can sub it with 1/2 lemon or 1 lime)
1 1/2 cup full cream milk
1/2 can evaporated milk
1/2 can condensed milk
2 tablespoon butter
1/2 cup raisins
Ground cinnamon (to dust on top when serving)
1. Wash the rice well. In a non-stick pot, throw in rice, water, salt, cinnamon stick, orange peel and bring to a boil while occasionally stirring. Once boiled, cover and leave to simmer on low heat till rice absorbs the water.
2. In a seperate bowl, whisk together full cream milk, evaporated milk and condensed milk.
3. After the rice has absorbed the water, slowly pour in milk mixture and stir. Bring heat back up to high and stir about every few minutes till milk boils. Add in raisins. Lower heat and stir occassionally till mixture thickens into a porridge-y consistency. Check if rice grains have softened.
4. Turn off the heat and stir in butter. Serve warm in bowls or a fancier version would be spooning the mixture into little plastic lined cup moulds, and plating it. Dust cinnamon over pudding before serving.