[adapted from Bren’s Cuban-style Arroz con Leche]
- 1⅓ cup plain rice
- 2⅔ cups water
- 410 g tin (almost 2 cups) unsweetened evaporated milk (I used Nestle Carnation)
- 397 g tin (about 1½ cups) sweetened condensed milk (I used Nestle Carnation)
- 1 cinnamon stick (to be removed later)
- 3 pinches salt
- ½ – 1 unwaxed lime peel (peel in one piece, not zest, to be removed later), can be also replaced with lemon, or orange peel
- 4 – 5 whole cardamom pods (crushed slightly with a side of knife blade)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon to sprinkle
- fresh strawberries or other not too sweet fruits to serve on a side (I used 400 g strawberries) – optional
- Place rice and water in a large saucepan and bring to boil, add salt, cinnamon stick and lime peel.
- Reduce fire and cook covered till rice is soft.
- Stir in condensed and evaporated milks, vanilla extract and cook till begins to thicken.
- Pour into small bowls, sprinkle with ground cinnamon.
- Serve warm or cold, optionally with fresh strawberries or other fruits on a side.
Makes 6 servings (230 ml each).
Arroz con leche is very versatile dish, can be served warm or cold, with addition of fruits or alone, as a breakfast, dessert or quick snack.