Venezuelan Rice Pudding “Arroz con Leche”
Rice pudding is a classic South American dessert that has its origins in Spain and came to us from the colony time. But every country has it owns version of this classic.
Heat the milk over medium heat and add the cinnamon stick, the Jamaican pepper, and the cloves.
When the milk starts to boil, add the rice and cook over low heat for 30 - 40 minutes. (note 1)
When the mix is thick enough add the condensed milk and cook for another 10 minutes over low heat.
Remove the rice pudding from the stove when there is still enough liquid but the rice is completely soggy. (note 2)
Serve with some cinnamon powder on top.
Stir every 5 minutes with a wooden spoon to avoid burned rice at the bottom.
The rice will keep cooking even out of the stove. For that reason it’s necessary to leave some liquid so the result won’t be dry.