Arroz con Leche

(Latin rice pudding)

Yield: 4-6 servings

Basic Steps: Simmer → Stir

Put milk, rice, cinnamon stick, orange or lemon zest and salt into a saucepan and bring to a boil over medium heat. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes.
Add raisins and sugar and simmer another 15 minutes. Stir often to keep from sticking to the bottom of the pot.
Remove from heat and stir in butter and vanilla. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon.

Arroz con Dulce (Puerto Rico), or Arroz-Doce (Brazil): use coconut milk in place of regular milk.
Kheer (India): eliminate the cinnamon and zest and substitute 1/2 tsp ground cardamom and a pinch of nutmeg. A few strands of saffron can be added as well. Substitute rosewater for the vanilla. Garnish with toasted slivered almonds.
Short-grain rice, like Arborio or Valencia rice, is best as it makes the creamiest pudding. But regular long grain rice can be used to good result. A little more rice can be added if you want a firmer pudding. If the pudding gets too thick, just add a little more milk.
Sometimes water, cream, sweetened condensed milk or evaporated milk is substituted for part of the regular milk. Just make sure the total amount of liquid adds up to 4 cups.
Add 1 or 2 tablespoons of brandy or rum when you stir in the butter and vanilla if you like.
Some recipes call for stirring in 2 beaten egg yolks at the end before adding the butter and vanilla. The heat of the pudding will cook the yolks, make it creamier and give it a pale golden color.

Arroz con leche (rice with milk) is one of the most popular desserts in the Latin world. This simple sweet conjures up memories of home and is supreme comfort food.
Known as arroz con dulce in Puerto Rico, and arroz-doce or arroz doce com leite in Brazil. In India it is known as kheer or khir.