Arroz con Leche

Serving: 4

Ingredients

1 cup short-grain rice

3 cups water

1 cup evaporated milk

½ cup sweetened condensed milk

¼ cup brown or raw sugar

2 large cinnamon sticks

5 cloves

1 tablespoon powdered cinnamon

¼ cup raisins

Optional:

1 rind lime or 1 tablespoon orange peel

2 tablespoons grated or desiccated coconut to serve

Directions

Place the rice, cloves, cinnamon sticks, raisins and water in a medium-sized pot. It might be necessary to break the cinnamon stick into pieces to ensure the flavor really comes out. (Optional: add lemon rind or orange peel here.)
Cook for 15-20 minutes over low heat until the rice is cooked and all the water has been absorbed.
Take out the cinnamon stick and the cloves (and lemon rind if using).
Add the evaporated milk and boil for 7 minutes, reduce heat until it’s low, stir continuously.
Add the sugar and mix well.
Pour in the condensed milk and stir well until it’s evenly distributed throughout the pudding.
Serve warm or cold in individual cups or bowls, topping it off with a generous dusting of powdered cinnamon (and grated coconut, if using). Enjoy!