Nicaraguan Rice With Milk Pudding (Aroz De Leche)

Ingredient:

1 cup of white rice

2-3 cups of water

1 cinnamon stick

1 tbsp of grated lemon, lime, OR orange peel

Pinch of salt

4 cups of milk

1 cup of water

½ cup of raisins

1 tbsp vanilla

Powdered cinnamon

Cooking Instructions:

Combine the rice, water, cinnamon stick, grated peel and salt in pot that has a lid. Bring to a boil uncovered. Once it stars boiling immediately reduce to a simmer and cover. Continue cooking until all the water has been absorbed. Cooking time depends on what type of rice you are using. Use your regular cooking method as a guide to determine how much water to use and how long to cook. I was originally going to provide specific instructions, but the opportunity for variation is just to great. So just do what you normally do. Continue simmering. Stir the mixture constantly until it starts to thicken. Add the raisins and vanilla and cook for 2 more minutes. Remove from heat and let cool about half an hour. Pace in individual serving dishes and refrigerate. One big Tupperware container works too. Sprinkle with cinnamon before serving.

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