Arroz con Leche
Recipe by Chef Enrique Salazar, K’Kinaco Nikkei and Pisco Bar, Hopkins, Minnesota
I use short grain rice, the round one. Not the long one because it tends to fall apart. You have to wash it well, and let it soak until it takes on that white color. Meanwhile, in a saucepan, heat 2 liters of water, cinnamon, cloves and lime peel. Add the rice. Once the rice begins to heat up, add orange peel. Mix continuously. When the rice is cooked, add whole milk and sugar, according to taste. When the rice is very soft, but not mushy, add steamed milk and condensed milk and keep stirring. Add vanilla to bring out the flavor, and keep stirring until it becomes creamy. It's good to keep adding water so it doesn't get dry. But don't let it turn into soft rice.
It should look like cream, not soup. Refrigerate two days. Sprinkle with ground cinnamon before serving.