Arroz con Leche
​(Mexican Rice Pudding)
gluten free
When I was teaching, a student's mom brought a bowl of this to me once a month!  It's a delicious, Mexican rice pudding.
Ingredients
3 cups water
1 cup uncooked white rice
1 & 1/2 cups whole milk
1/3 cup brown sugar (packed)
1/4 teaspoon salt
1 & 1/2 teaspoons powdered cinnamon
1/2 cup raisins (optional)
1 can evaporated milk
Steps
  1. Using a pot large enough to avoid boil-overs, bring 3 cups of water to a boil, then add 1 cup of white rice.  Reduce heat to low, cover the pot, and simmer for 10 minutes.
  2. Stir in milk, sugar, salt, and cinnamon.  Stir often and cook on very low heat for 20 minutes until rice is soft.  
  3. Stir in in evaporated milk and raisins and continue to simmer for 3 or 4 minutes only.   Remove from burner.
  4. Cool for about 15 minutes, then serve warm or refrigerate and serve cold.
  5. If your pudding is too thick, simply add a bit of warm or cold milk to get the desired consistency.