I was given this recipe many years ago, and it’s super good!!
By the way, this is the Cuban version. I know there’s Arroz con Leche made in Mexico, and a few other places. And truthfully, I don’t know what the difference is, but I know there’s a difference. I was just told by the creater of this dish to make sure to let you all know this. So I did.
If you like, add raisins! It creates a great tart vs. sweet battle on your tastebuds that you’ll thank me for later. I also had a friend that used to bury a piece of Guava in the middle of the hot rice and let it sit a bit (I guess it gets kind of gooey), and eat it warm. Mmmm…sounds good, huh??
1 cup short grain rice
2 cups water
1 cinnamon stick
2 large strips of lemon peel (without the pith)
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 tsp vanilla
2 tsp sugar
ground cinnamon garnish
Wash the rice, to get rid of alot of the starch. Place the rice in a pot and fill with water until about 1 inch above the rice. Swish the rice around and drain the water. Repeat this process until the water runs clear. (It will be cloudy at first)
After you’ve drained the rice for the final time, keep the rice in the pot, and add the water, lemon zest and cinammon stick. Bring to a boil.
Once boiling, reduce the heat and cover. Simmer for about 20 minutes.
Uncover and remove the cinnamon and lemon peel. Add the milks and vanilla and incorporate.
Cook uncovered over medium low heat, every couple minutes until the majority of the liquid is absorbed. (Or until your desired consistency. Some people like it kind of soupy, while others like it thick and creamy)
Once the consistancy is to your liking, add the sugar and stir.
Remove from heat and sprinkle with a bit of cinnamon.
This can be eaten hot or cold. But luke warm isn’t all that appetizing.