Chai-Spiced Arroz Con Leche

By polloazul

Ingredients

• 1 cup arborio rice
• 2 cinnamon sticks
• 1/2 tsp lemon zest
• 2 whole cloves
• 4 cups water
• 1 egg
• 3 cups whole milk
• 1 14-oz can sweetened condensed milk
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp cardamom
• 1/4 tsp allspice

Preparation

Step 1

Soak the rice, cinnamon sticks, lemon zest and cloves in the water in a heavy saucepan for 1 hour.

After soaking, remove cloves and cinnamon sticks and bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.

While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, condensed milk, salt, vanilla extract and spices to the rice and cook over medium-low heat, stirring carefully, about 25 to 35 minutes. The grains should be coming to the surface of the pudding and you'll feel some resistance when you stir. Several cups of liquid will have evaporated. Allow to cool at least 10 minutes--it will thicken considerably once taken off the heat.