Arroz con Leche con Ron (Rice Pudding with Rum

• Produce

  • 1 1/2 oz Raisins

• Canned Goods

  • 13 1/2 oz 1 can coconut milk
  • 12 oz 1 can evaporated milk

• Pasta & Grains

  • 8 oz Rice, short grain

• Baking & Spices

  • 1 Cinnamon, powder
  • 3 Cinnamon sticks
  • 1 tsp Cloves

• Dairy

  • 14 oz 1 can condensed milk
  • 14 oz Whole milk

• Beer, Wine & Liquor

  • 2 oz Coconut rum or rum of your preference

• Liquids

  • 1 cup Water

Found on hispanickitchen.com

Description

Directions

• Leave the rice soaking overnight. The next day, drain the rice and set aside.
• Pour the four types of milk on a medium pot over a medium heat.
• Boil a cup of water with the cinnamon sticks and the cloves. Strain. Add water to the milk mixture. Let it boil.
• Add the rice and reduce the heat to medium-low, stirring slowly, until the liquid evaporates.
• When the rice is cooked, add raisins and rum and cover. Cook over low heat an additional 10 minutes.
• Pour into a mold, let it cool at room temperature and serve. Garnish with cinnamon powder.