Maricel Presilla's Arroz Con Leche Cremoso (Creamy Rice Pudding)

By ltrodrigu

This recipe for fragrant rice pudding is adapted from one in Ms. Presilla's "Gran Cocina Latina." She recommends using Spanish Montsia rice, but any medium or short grain white rice will work.

Ingredients

• 1 cup medium or short grain rice
• 1 teaspoon salt
• 6 pods star anise
• 4 sticks cinnamon
• peel of 1 lime or lemon
• 3 cups whole milk
• 2 14-ounce cans sweetened condensed milk
• 1 tablespoon each rosewater and orange blossom water (optional)
• 1 tablespoon butter
• ground cinnamon

Preparation

Step 1

Rinse rice in cold water until water runs clear. Place rice in a heavy 6-quart saucepan with 2 quarts water and salt. Tie star anise, cinnamon and lime or lemon peel in cheesecloth and add to pan. Bring to a boil over high heat, then lower heat to medium and cook, uncovered, until rice is very soft, 25-30 minutes.

Stir in whole milk and sweetened condensed milk. Reduce heat to low and cook, stirring occasionally, until creamy but still liquid, 40 minutes. (If you want to add an interesting dimension of aroma, stir in rosewater and orange blossom water 10 minutes before removing from heat.) Add butter and stir to melt. Remove pan from heat and pour immediately into a serving bowl. Dust lightly with ground cinnamon and let cool to room temperature. Can be stored, covered, in refrigerator up to 3 days.