About this recipe:This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick.
300g short grain rice
1 (5cm) strip lime peel
1 cinnamon stick
2 tablespoons anise seed, crushed
1 (410g) tin evaporated milk
1 (397g) tin condensed sweetened milk
1 tablespoon vanilla extract
1/4 teaspoon salt
125g raisins or sultanas
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Method Prep:10min › Cook:40min › Ready in:50min
Combine 525ml of water, rice and lime peel in a saucepan. Bring to the boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
While the rice is cooking, combine 125ml of water, cinnamon stick and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from heat. Strain flavoured water into a bowl and set aside, discarding cinnamon stick and anise pieces.
After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon. Over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavoured water, vanilla and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.