Arroz Con Leche... the Cuban Way

Welcome! Today we will be making Arroz con Leche, more specifically, the Cuban way. This is a very basic, yet easy recipe that your whole family can have the pleasure of enjoying, especially if you are part of a hispanic family or just have a soft spot for hispanic food. Nevertheless, it doesn't matter where you come from, today, you will become pros at making this delicious recipe. Let's get to it shall we!

Get your ingredients ready because this process has to happen quickly:

1. 1/2 cup of rice (Valencia preferred).

2. 1 1/2 cup of water (you may need more as rice is cooking).

3. One lime peel.

4. 1 cinnamon stick.

5. 1 liter of milk.

6. 1/4 teaspoon of salt.

7. 1 cup of white sugar.

8. 1 tablespoon of vanilla.

9. Cinnamon powder for garnish.

10. BIG, DEEP POT!

1. Pour 1/2 cup of rice into your pot and wash by pouring water until the middle of the pot and using your hand to spin around the rice (on a side note, when I mean "wash the rice," I don't mean with soap and water, please do NOT wash your rice with soap).

2. After your rice has been washed to the point where you can almost see the rice at the bottom of the pot, quickly wash the lime and cut a piece of the outer covering and put into your rice with 1 1/2 cup of water and a cinnamon stick. Leave cooking on low heat for about 20 minutes and slowly mixing it (I prefer to mix with a wooden spoon).

3. Somethings to keep in mind while making this is:

*Do NOT leave your rice unattended.

*Remember that at any point while making this, your rice CAN burn if you don't keep the rice moving.

*Also remember that your rice will not soften after you mix it with the milk, vanilla, sugar, and salt, therefore you must make sure your rice is EXTREMELY soft before mixing it with your other ingredients (and when I mean soft rice, I mean very, very soft. Like to the point where it almost disintegrates from being in your mouth, thus, try a grain every once in a while).

*Lastly, you may have to add water to the original amount (this will NOT affect your rice and its taste, the water will be consumed and helps the rice soften and prevents it from burning). I usually add about 1/2 a cup every time it needs a bit more and when I made it, I had to add 1/2 cups about 4-6 times in addition to the original 1 1/2 cup of water used.

Here is when your rice begins to gain color and flavor.

1. After your rice has soften, include 1 liter of milk (yes it sounds like a lot but it requires a lot), 1/4 teaspoon of salt, 1 cup of white sugar, and 1 tablespoon vanilla.

2. Let the newly added ingredients cook with the rice on medium heat. Here you REALLY need to stay with the rice. Why? Because your milk can get clotted (also known as "Nata" in Spanish which is clotted cream which is formed in hot temperatures), which cannot be allowed in your arroz con leche.

3. Next, leave the mix cooking for about an hour, MEANWHILE still mixing consecutively to prevent the rice from burning on the bottom of the pot.

You're almost there I promise but before you serve your rice there are a few things to make sure and do.

1. When the rice is completed, remove the lime peel and cinnamon stick.

2. If rice seems a little too liquidity, leave it on the stove for a while longer until it begins to simmer, as always, mixing to prevent rice from burning.

3. Use a ladle to scoop your arroz con leche out of the pot and serve into small, separate containers.

That's all folks, enjoy your at home, covid- free creation!! Until next time!