Arroz con Leche (Rice Pudding)

Mr. O-P makes the best rice pudding. Ever. Rich, creamy, warmly but lightly spiced, it is heaven in a bowl. It is not, however, heaven to make. Beginning to end it takes him about two hours, maybe longer. Now, bear in mind, that watching Mr. O-P work is like watching molasses pour...SLOW.  But, in his defense, even a speedball like me would find myself laboring over his recipe for an hour or so.  Stirring time, I think, is about 40 minutes. Is it worth it?  Yes!  But only when someone else makes it, and I don't have to watch him, or be in the same room...or house.

Enter this quick and easy version that is warming and toothsome, requires little effort, and tastes great. Is it as good as Mr. O-P's. No. Will it do in a pinch?  You bet!  I made this last night while dinner was cooking. It filled four 3/4 cup ramekins, and was super delicious warmed slightly in the microwave and drizzled with a hint of cream. The perfect winter warmer.

Arroz con Leche

(Rice Pudding)

1-1/2 cups water

1/2 cup uncooked long grain rice

2 cinnamon sticks, each 3" long

3/4 cup sweetened condensed milk

1/4 teaspoon vanilla

1/4 cup whole milk

1/4 cup raisins

1 Tablespoon rum

Place raisins in a small bowl and drizzle rum on top.  Set aside.

In a medium (1-1/2-qt.) saucepan, combine water, rice and cinnamon.  Bring to a boil.  Reduce heat and simmer, uncovered, for 15-20 minutes or until the water is absorbed.  Stir in milks, vanilla, and rum/raisin mixture.  Bring to a second boil.  Reduce heat and simmer, uncovered for 10-15 minutes or until thick and creamy, stirring frequently.  Discard cinnamon.  Pour into ramekins.  Serve immediately, or refrigerate until ready to use and microwave until warmed through.  Drizzle with cream, if desired.

This post is linked to:

Foodie Friday

Sunday Sweeties