Red Meat Allergy Friendly Arroz Con Leche
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Learn more →Ingredients
6 servings
- 4 cups whole milk
- 1 cup water
- ¾ cup medium-grain white rice, uncooked
- 1 cinnamon stick
- 1 strip lemon zest (about 3 inches), peeled with a vegetable peeler
- ½ cup sugar
- ¼ tsp salt
- ½ tsp vanilla extract
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For serving
- ¼ tsp ground cinnamon, for serving
Instructions
- 1
Combine the water, rice, cinnamon stick, and lemon zest strip in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is almost fully absorbed, about 8–10 minutes.
- 2
Pour in 3 cups of the milk, add the salt, and increase the heat to medium. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the mixture thickens and the rice is very tender, about 25–30 minutes. Adjust the heat as needed to maintain a steady, gentle bubble — do not let it boil hard.
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