Rice Pudding With Raisins and Cinnamon (Arroz Con Leche)

Recipe by Galley Wench
READY IN: 55mins




  • Bring 2 cups water to boil in medium saucepan.
  • Remove from heat.
  • Add rice; let stand 15 minutes.
  • Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
  • Bring 4 cups water to boil in large saucepan.
  • Add rice, lemon peel strips, and salt and return to boil.
  • Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
  • Drain and discard lemon peel.
  • Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
  • Scrape in seeds from vanilla beans; add beans.
  • Bring to a boil.
  • Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
  • Remove vanilla beans and cinnamon sticks.
  • Stir in rice, raisins and sugar.
  • Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
  • Spoon pudding to bowls,.
  • Sprinkle with ground cinnamon and grated lemon peel.
  • Garnish with cinnamon sticks, if desired.