Get ready to savor the creamy and comforting flavors of my childhood with this incredible recipe for my Abuela's arroz con leche. As you guys know from watching anyone cook it, this dish requires a little extra attention to detail. Constant stirring is key to achieving the perfect texture and preventing the rice from sticking to the bottom of the pot. But trust me, the extra effort is well worth it! The end result is a dessert that is rich, creamy, and bursting with flavor.
1 cup of Valencia rice
5 cups of water
Lemon peel of half a lemon
1 cup of whole milk
1 can of evaporated milk
2 tsp of vanilla extract
2 cans of condensed milk
Cornstarch slurry (1/2 tbsp of cornstarch mixed with 1/4 cup of water)
2 cinnamon sticks
To a large dutch oven add in your rice, water and lemon peel. Set to medium low and stir constantly for about 15 minutes.
When most of the water has evaporated, add in your cinnamon sticks, milk and evaporated milk. Drop the heat to low and stir constantly for 20 min. You cannot stop stirring or it will burn, promise!
Now add in your condensed milk, cornstarch slurry and vanilla extract. Continue stirring constantly on low heat for another 15-20 minutes until rice is cooked through and it’s reached desired consistency.
Place in the refrigerator for 1-2 hours and garnish with cinnamon powder