Arroz con Leche

Method

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1. Rinse the rice, then simmer it with the water, cinnamon stick and lime peel for 12 minutes, until the water has been absorbed.

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2. Pour in the milk and bring to a bare simmer.

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3. Cook 25 minutes on the lowest heat, stirring every 3 minutes and scraping the bottom.

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4. Stir in the condensed milk, sugar and salt.

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5. Cook 8 minutes more, until it coats the back of a spoon but is still loose — it thickens a great deal as it cools.

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6. Take off the heat and stir in the vanilla and raisins.

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7. Fish out the cinnamon stick and lime peel.

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8. Rest 10 minutes, then serve warm dusted with ground cinnamon, or chill and serve cold.

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Chef’s Tips

• Water first, milk second.
• Scrape the bottom every few minutes or it catches.
• Take it off looser than you want it — it sets as it cools.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Café de olla
• Churros
• A dusting of cinnamon

Storage & Reheating

Keeps 4 days refrigerated. Loosen with milk when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.