Rice Pudding With Raisins And Cinnamon (Arroz Con Leche) - cooking recipe

Ingredients

6 cups water
2 cups long grain white rice
1 large lemon, cut into 6 - 2 x 1/2 inch strips lemon peel (yellow part only)
1/2 teaspoon salt
5 cups whole milk
1 cup sweetened condensed milk
1 cup evaporated milk
2 cinnamon sticks
2 vanilla beans, split lengthwise in half
3/4 cup raisins
2 tablespoons sugar
Garnish
ground cinnamon
2 tablespoons lemon zest
additional cinnamon stick (optional)

Preparation

Bring 2 cups water to boil in medium saucepan.
Remove from heat.
Add rice; let stand 15 minutes.
Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
Bring 4 cups water to boil in large saucepan.
Add rice, lemon peel strips, and salt and return to boil.
Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
Drain and discard lemon peel.
Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
Scrape in seeds from vanilla beans; add beans.
Bring to a boil.
Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
Remove vanilla beans and cinnamon sticks.
Stir in rice, raisins and sugar.
Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
Spoon pudding to bowls,.
Sprinkle with ground cinnamon and grated lemon peel.
Garnish with cinnamon sticks, if desired.