In a medium saucepan add the 3 milks and keep warm over low heat.
In a separate large saucepan, add the 3 cups of water, salt, lime peel, and cinnamon sticks. Bring to a boil for a couple of minutes.
Add the rice and reduce the heat to medium-low and cook uncovered, stirring once or twice. Cook for 15 minutes.
Add the warm milk mixture over the rice & raisins, stir, and reduce the heat to low. Cook for about 30 minutes more stirring occasionally. Keep an eye on it to make sure the rice doesn’t flow over.…I cannot stress this part enough!
Turn off the heat and remove the cinnamon sticks & lime peel. Let it cool slightly for about 30 minutes
The Arroz con Leche can be served warm, at room temperature, or cold.
Note #1: Rinse and wash the rice well to remove the starch. Otherwise the rice will become very dense & sticky.
Note #2: By letting the cinnamon boil for a couple of minutes in the water, it will release all of its’ flavors more easily. The lime peel is a great acid addition to balance the sweetness of the condensed milk.
Note #3: The last 30 minutes of resting time are very important to create the perfect consistency.
Serving Size:1/2 cup
Saturated Fat:6 g
Keywords: mexican rice pudding, receta, how to make, homemade, easy