👨‍🍳 作り方

1. 1

   Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and 1 cinnamon stick. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is partially cooked.

   ⏱️ 15 minutes
2. 2

   Pour in the liter of milk and add the second cinnamon stick. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pot. Once simmering, reduce the heat to low and continue to cook, stirring often, for about 20-25 minutes. The rice should become tender and the mixture should start to thicken.

   ⏱️ 20-25 minutes
3. 3

   Stir in the sweetened condensed milk and the raisins. Continue to cook for another 5 minutes, stirring constantly, until the condensed milk is fully incorporated and the pudding has reached your desired creamy consistency. Remove the cinnamon sticks.

   ⏱️ 5 minutes
4. 4

   Ladle the arroz con leche into individual serving bowls or a larger serving dish. Allow it to cool slightly before serving warm, or chill in the refrigerator for at least 2 hours for a cold dessert. Dust generously with ground cinnamon before serving. It is traditionally served alongside mazamorra morada.