Cinnamon Rice Pudding

Mexican arroz con leche with creamy rice, cinnamon and vanilla.

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Cooking the rice first in water and then slowly adding milk gives tender grains without scorching the dairy.

Ingredients

• 180 g short-grain rice
• 500 ml water
• 1 cinnamon stick
• 800 ml whole milk
• 200 g sweetened condensed milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon (to serve)
• 50 g raisins (optional)
• 1 fine salt (pinch)

Step-by-step method

1. Rinse the rice briefly and place it in a saucepan with the water, cinnamon stick and pinch of salt.
2. Bring to a gentle boil, reduce the heat and simmer for 12–15 minutes until most of the water is absorbed.
3. Add the whole milk and simmer over low heat for 15 minutes, stirring frequently so the bottom does not catch.
4. Stir in the condensed milk and raisins if using and continue cooking for 8–10 minutes until creamy. The pudding should still be slightly loose because it thickens as it cools.
5. Remove the cinnamon stick and stir in the vanilla.
6. Taste and adjust sweetness with a little more condensed milk if desired.
7. Serve warm or chilled with ground cinnamon sprinkled over the top.