Arroz Con Leche Con Cualquier Leche/ Rice With Milk With Any Milk

Arroz con Leche or Mexican Rice Pudding is a simple, sweet, and juicy dish with a light cinnamon aroma and flavor that can be enjoyed as dessert, breakfast, lunch, or dinner at any time of the year - though my favorite time for this dish is Christmas since my friends love it! Arroz con leche can be eaten cold or warm. I was motivated to make my own arroz con leche recipe because I never had the privilege to eat a tasty arroz con leche and I wanted others to have a good treat to eat. Most of the time when I ate arroz con leche, I was not satisfied with its taste and consistency, so I decided to explore the kitchen cooking with different ingredients to make my own recipe. I called this recipe, Arroz con Leche con Cualquier Leche or Rice with Milk with any Milk, because I can use any milk I want and the flavor does not change, with the exception of evaporated milk, which I find to have a sour taste. Other than that, I’ve tried soy milk (sweetened and unsweetened), whole milk, lactose-free milk, 2% milk, and CarbSmart milk, and the flavor of the arroz con leche is the same. So, lets get started with this recipe and jump to the fun part!

• Measuring cups
• Medium or large pot
• Colander
• Basting spoon
• Dinning spoon

• 1 cup long-grain rice
• 1 and 1/2 large cinnamon sticks
• 5 cups of water
• 1 cup milk (I used Cashew milk, but you can use the type of milk you prefer.)
• One 13.4 oz condense milk (my favorite is the 14 oz. Nestle Condensed Milk.)
• Optional toppings: ground cinnamon and raisins (You can always boil the raisins with the rice.)

• Put the 5 cups of water and the cinnamon sticks in the pot. Turn the burner to the highest setting. 
• Put the cup of rice in the colander and rinse it with cold water. 
• Put the rice in the boiling water and set the timer for 15 minutes. During the first 5-7 minutes stir the rice a few times, so it does not stick to the pot. Turn the burner to medium heat if necessary.

• While the rice boils, warm the cup of milk in a 16 oz cup in the microwave for two minutes.
• Add the condensed milk to the cup of milk and stir until it is dissolved. 
• Set it aside.

• Take out of the pot a few rice grains and with your fingers or a spoon mash them to make sure the rice is soft enough. If you mash them with your fingers be careful because they are hot.
• If the rice is soft, add to the rise the mixture of milk and condense milk. 
• Stir the pot and reduce the heat to medium or low until the surface is bubbly.
• Turn it off and let it cool for half an hour.

Note: If you notice that your rice is not very juicy, let it rest on a cooler burner, so it does not dry too much. Though the rice should be juicy enough using the 5 cups of water.

This is the best part of everything. Serve, share, and enjoy!