Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Ingredients
- water: 4 cups
- cinnamon stick: 0.5 piece
- ¼ cups uncooked white rice: 2 piece
- whole milk: 4 cups
- evaporated milk: 4 cups
- ¼ cups white sugar: 1 piece
- pinches ground cinnamon: 2 piece
Metric Conversion
Stages of cooking
-
Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
-
Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
-
Serve warm or cold. Sprinkle each portion with ground cinnamon.
