Mexican Arroz Con Leche (Rice Pudding)
Ingredients
1 cup white rice (long grain or medium grain)
4 cups water
1 cinnamon stick
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk (or more for desired creaminess)
½ cup sugar (adjust to taste)
1 teaspoon vanilla extract
Ground cinnamon (for garnish)
Raisins (optional, for garnish)
Directions
Rinse the rice under cold water until the water runs clear.
In a large pot, bring the water and cinnamon stick to a boil. Add the rinsed rice and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
Once the rice is cooked, remove the cinnamon stick and add the sweetened condensed milk, evaporated milk, whole milk, sugar, and vanilla extract to the pot. Stir well to combine.
Cook over medium heat, stirring frequently, until the mixture thickens slightly, about 10-15 minutes. Be careful not to let it boil over.
Remove from heat and let it cool slightly. It will continue to thicken as it cools.
Serve warm or chilled, garnished with a sprinkle of ground cinnamon and raisins if desired.