Arroz Con Leche (Rice Pudding) recipe
courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez

It is of course, very easy to do, but a bit time consuming as the rice and milk

have to simmer for about one hour, but the results were very good. The only variation I made from her [Nilla] recipe was that I poured the finished pudding in the blender and made it smooth instead of leaving the rice "bumps". It was silky and delicious!

1/2 cup rice (I used jasmine, since it was what I had on hand)
1-1/2 cups water
1 small piece of lemon peel
1 small cinnamon stick
4 cups milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla extract
Cinnamon powder

The recipe calls for washing the rice (in the old days, you had to pick through the rice and take little bits of trash and pebbles out, then wash it, as it was not clean) but I did not wash it.

Cook the rice in the water, lemon peel and cinnamon stick until rice is soft, about 10 minutes or so. Add the milk, salt, vanilla and sugar. Bring to just under a boil and turn down heat. Cook at medium-low heat, uncovered, until it gets thick and rice has absorbed most of the milk. Stir once in a while so it will not stick.

Fish out the cinnamon stick and pour into a bowl or several individual bowls and sprinkle with powdered cinnamon. Serves 8.
 

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Instructions on How to make an authentic arroz con leche rice pudding recipe / receta / recetas.