Arroz con Leche Salvadoreño con Canela y Pasas

👨‍🍳 Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy.

   💡 Tip: Rinsing is crucial for a good texture.
2. 2

   In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes, or until the water is absorbed and the rice is partially cooked.

   ⏱️ 15 minutes

   💡 Tip: Ensure the heat is low to prevent burning.
3. 3

   Add the milk, sugar, and cinnamon sticks to the saucepan. Stir well to combine.

   ⏱️ 2 minutes
4. 4

   Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Cook for about 30-40 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.

   ⏱️ 40 minutes

   💡 Tip: Stirring is key to achieving a creamy texture and preventing the bottom from scorching.
5. 5

   Stir in the raisins and vanilla extract during the last 5 minutes of cooking.

   ⏱️ 5 minutes
6. 6

   Remove the cinnamon sticks before serving. Let the arroz con leche cool slightly. It will thicken further as it cools.

   💡 Tip: Serve warm or chilled, dusted with ground cinnamon.

💡 Pro Tips

• ✓For a richer flavor, you can add a strip of lemon or orange zest along with the cinnamon sticks.
• ✓If the pudding becomes too thick, you can stir in a little more milk.
• ✓Adjust sugar to your personal preference.

🔄 Variations

• Add a splash of rum or brandy for an adult version.
• Incorporate toasted coconut flakes for added texture and flavor.
• Use brown rice for a nuttier flavor and chewier texture (adjust cooking time).