Dessert on a Budget: Arroz con Leche

Ingredients:

• 7 cups water

• 1 cup long-grain white rice
• One 4-inch cinnamon stick
• One 12-ounce can evaporated milk
• One 14-ounce can condensed milk
• 1 cup whole milk
• 3/4 cup golden raisins
• Ground cinnamon, for dusting

Directions:

1. Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.

2. Strain out the liquid, discard the cinnamon and reserve the rice.
3. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
4. Add the raisins, and stir well. Transfer the pudding to a serving bowl.
5. Dust the top of the pudding with ground cinnamon and serve.

Variations of Arroz con Leche

This recipe was adopted from our friends at Food Network, but there are many variations of arroz con leche! Depending on the country, region, or personal preference where you find it. Some prefer their pudding wet, others on the drier side. Some add raisins, others preserved lemon or shredded coconut. Here are some common preparations:

• Costa Rica: Add nutmeg, butter
• Spain: Add egg yolks, cinnamon, lemon rind
• Mexico: Add chocolate, cayenne pepper
• Columbia: Add butter, vanilla, cinnamon sticks, sweetened condensed milk