Arroz con Leche

Rinse the rice under cold water until the water runs clear. Place the rinsed rice in a heavy-bottomed saucepan with two cups of water and the cinnamon stick. Bring to a boil, then reduce heat and simmer for fifteen minutes until water is absorbed.

Add the whole milk to the partially cooked rice and stir well. Continue cooking over medium-low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan and scorching, which would ruin the delicate flavor.

Cook for fifteen more minutes, stirring every two to three minutes as the milk slowly absorbs into the rice and the mixture begins to thicken. The rice grains should become very tender and start releasing their starch into the liquid.

Pour in the sweetened condensed milk and add the raisins. Stir well to combine and continue cooking for another ten minutes over low heat. The pudding should become thick and creamy but still pourable when tilted in the spoon.

Remove from heat and stir in the vanilla extract and a pinch of salt. Remove the cinnamon stick. The pudding will continue to thicken as it cools, so it should be slightly looser than your desired final consistency when removed.

Serve warm or cold in individual bowls or cups, dusted generously with ground cinnamon on top. Arroz con leche can be enjoyed immediately while warm and loose, or refrigerated until cold and set for a firmer pudding texture.