Arroz Con Leche (Mexican Rice Pudding)

Ingredients:

• 3 cups milk (whole or 2%)
• 1 can evaporated milk (12 oz)
• 1 can condensed milk (12 oz)
• 3 cups of water
• ⅛ tsp kosher salt
• The peel of one lime
• 2 sticks cinnamon (see note #1)
• 1 cup long-grain white rice (rinsed well see note #2)
• ½ cup of raisins (optional)
• Ground cinnamon for dusting (optional)
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Instructions:

1. In a medium saucepan add the 3 milks and keep warm over low heat.
2. In a separate large saucepan, add the 3 cups of water, salt, lime peel, and cinnamon sticks. Bring to a boil for a couple of minutes.
3. Add the rice and reduce the heat to medium-low and cook uncovered, stirring once or twice. Cook for 15 minutes.
4. Add the warm milk mixture over the rice, stir, and reduce the heat to low. Simmer for about 30 minutes (uncovered), stirring occasionally.
5. Note: Keep an eye on it to make sure the rice doesn’t flow over.…I cannot stress this part enough!
6. Turn off the heat and remove the cinnamon sticks & lime peel. If adding raisins, add them at this point. Let it cool slightly for about 30 minutes.
7. The Arroz con Leche can be served warm, at room temperature, or cold.