Arroz con Leche Mexicano

Instructions

1. 1

   Cook the rice in 2 cups water with cinnamon sticks and a pinch of salt over medium heat until the water is absorbed, about 12 minutes.

2. 2

   Add whole milk, evaporated milk, citrus zests, and sugar. Stir to combine, bring to a simmer, and cook over medium-low heat, stirring frequently to prevent sticking and scorching, for 25–30 minutes until the rice is very soft and the mixture is thick and creamy.

3. 3

   The arroz con leche is done when it coats the back of a spoon and a trail drawn through it holds its shape briefly. Remove cinnamon sticks, stir in vanilla, and remove from heat — it will thicken further as it cools.

4. 4

   Serve warm, at room temperature, or chilled in cups. Dust generously with ground cinnamon just before serving.