Arroz con Leche
1 HR 10 MINS
PREP TIME: 15 MINS
COOK TIME: 55 MINS
4 cups regular milk
2 Doña Isabel Cinnamon Sticks
1 cup Arborio rice
2 cups evaporated milk
1 cup water
1 cup sugar
1 teaspoon Inca’s Food Vanilla Essence
2 teaspoons ground cinnamon
In a heavy saucepan put the regular milk with the cinnamon sticks, and the rice, cook over low heat without cover, stirring frequently, and watch that the milk doesn´t boil over.
When the rice is soft (about 25 minutes), add the evaporated milk, water, sugar, and orange peel. Continue cooking over low heat, stirring with a wooden spoon, until it is slightly creamy and soupy (about 30 minutes). Don´t let it dry too much, the mixture will become thicker as it cools because the rice will absorb most of the liquid.
Remove from the heat and fish out the lemon peel and the cinnamon sticks. Add vanilla essence.
Serve the pudding in glasses and dust with ground cinnamon.
Pour the pudding in cups or glasses or in a nice container. Dust with powdered cinnamon and serve. Can be refrigerated and eaten cold.
Adapted from: https://perudelights.com/arroz-con-leche-classic/