Arroz con Leche y Coco

👨‍🍳 Instructions

1. 1

   In a medium saucepan, combine the Arborio rice, water, and cinnamon sticks. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the water is mostly absorbed and the rice is partially cooked.

   ⏱️ 15 minutes
2. 2

   Stir in the coconut milk, sweetened condensed milk, granulated sugar, and salt. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly to prevent sticking.

   💡 Tip: Use a wooden spoon to scrape the bottom of the pot.
3. 3

   Continue to simmer, uncovered, stirring frequently, for about 25-30 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.

   ⏱️ 30 minutes

   💡 Tip: The pudding will thicken more as it cools.
4. 4

   Remove from heat and stir in the vanilla extract. Discard the cinnamon sticks.

   💡 Tip: Ensure all cinnamon sticks are removed before serving.
5. 5

   Pour the arroz con leche into individual serving bowls or a larger dish. Let it cool slightly, then chill in the refrigerator for at least 2 hours before serving.

   ⏱️ 2 hours
6. 6

   Before serving, dust generously with ground cinnamon.

   💡 Tip: Serve chilled or at room temperature.

💡 Pro Tips

• ✓Arborio rice is recommended for its creamy texture, but medium-grain rice can also be used.
• ✓For a less sweet version, reduce the amount of condensed milk and sugar.
• ✓If you prefer a smoother consistency, you can blend a portion of the cooked rice with some of the liquid before returning it to the pot.

🔄 Variations

• Add a few drops of almond extract for a different flavor profile.
• Stir in some toasted shredded coconut for added texture.