Arroz Con Leche Rice Pudding Recipe

Instructions:

1. In a heavy-bottomed pot, combine 1 cup short-grain white rice, 2 cups water, and 1 whole cinnamon stick. Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is almost entirely absorbed.
2. Stir in 2 cups whole milk, 1 can (12 oz) evaporated milk, 1 can (14 oz) sweetened condensed milk, and 1/4 tsp salt. Increase the heat to medium-low.
3. Simmer the mixture uncovered, stirring frequently with a wooden spoon, until the liquid reduces and thickens into a glossy, ivory cream that coats the back of a spoon.
4. Stir in 1 tsp vanilla extract and 1/2 cup raisins, then remove the cinnamon stick from the pot.
5. Pour the pudding into individual bowls or one large serving dish. Let it cool to room temperature, then refrigerate for at least 2 hours.
6. Dust the top of each serving generously with ground cinnamon before serving.