Adela's Arroz con Leche

This recipe for rice pudding was passed down to me by my husband’s grandmother, Adela. Her famous arroz con leche is a true labor of love. Adela preserved her Cuban culture by cooking. Most of her dishes are made with a dash of this and that, and the main ingredient is always AMOR. She loves cooking for her family and this dessert is always made special for her grandkids. Photography by Cole LoCurto.

Serves 6-8

Ingredients

1 cup Valencia short grain rice

4 cups water

2 cinnamon sticks

3 strips lemon peel

Dash of salt

2 (12-ounce) cans evaporated milk (add more if necessary)

1 teaspoon vanilla

1/4 cup sugar

1 (14-ounce) can sweetened condensed milk

Grated cinnamon for garnish

Instructions

1. Combine rice, water, cinnamon sticks, lemon peel and salt in a medium saucepan over high heat. Reduce heat, cover and simmer until water is mostly absorbed, about 12 minutes.

2. Remove cinnamon sticks and lemon peel. Stir in evaporated milk, vanilla and sugar. Cook covered over medium to low heat, stirring occasionally until liquid is mostly absorbed.

3. Add sweetened condensed milk and stir into mixture. Remove from heat and spoon into individual serving dishes.

4. Chill in refrigerator for about 2 hours before serving. When serving, sprinkle some cinnamon on top of each dish.