Arroz Con Leche, a traditional Mexican rice pudding

In a heavy medium-sized saucepan, combine the water, rice, and cinnamon stick. Heat over medium-high heat.

Cover and boil for about 18 minutes, or until rice is soft.

Remove the cinnamon stick and strain the liquid; set aside the rice.

The rice should be returned to the pot.

Add the evaporated, condensed, and whole milks, and mix well.

Keep cooking until the mixture boils, over medium-high heat.

Turn the heat down to low and whisk the mixture continuously while cooking, uncovered, for about 20 minutes, or until it thickens.

Incorporate the raisins and mix well.

Pour the pudding into a dish and set aside to serve.

Sprinkle some ground cinnamon over the pudding before serving.

Take pleasure in it!

Important Note on Rice Texture: Cook the rice until it is soft but not mushy. Cooking pudding for too long may make it mushy.

After the rice has cooked, strain out any extra liquid to make the pudding creamy. Discard the cinnamon stick.

A velvety smooth pudding foundation is made by blending evaporated milk, condensed milk, and whole milk.

Duration of Cooking: While stirring continuously to avoid scorching and maintain an even consistency, cook the milk mixture until it thickens.

You may personalize the pudding to your liking by adding drained pineapple, coconut, pecans, or any other nuts you want for texture and taste.

Make sure the pudding is thick before adding the raisins to check its consistency. To get the required thickness, adjust the cooking time as necessary.