I’ve never been a big fan of Mexican Desserts. Sure, give me some flan and I’ll eat it but I do like chocolate best. However, being overseas has ignited a new part of me that just craves real Mexican food and is eager to try to make and enjoy Mexican fare.

My latest attempt at Mexican food vs. Americanized Mexican food is Mexican Rice Pudding, or Arroz con Leche. I didn’t really grow up eating it so I never really craved it. However, as I was thinking to make something that reminded me of the Holiday season I thought Arroz con Leche would hit the nail in the head. And it did!

I found an amazing recipe that calls for a bit of lemon zest and awakens the senses. Mexican cinnamon and vanilla combined with a bit of Balinese nutmeg I got at a farm in Ubud made this dessert a total success. I really encourage you to try to make it! It is easy and fast and your guests will really enjoy it because it’s para chuparse los dedos! (Finger-licking good!)

Arroz Con Leche

Modified from Food Network

Ingredients

• 1 cup long-grain white rice
• 2 cinnamon sticks
• 1 tablespoon lemon zest (From one large lemon)
• ½ teaspoon ground nutmeg (original recipe calls for 3 whole cloves)
• 4 cups water
• 1 egg
• 3 cups whole milk
• 1 (12-ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1/2 cup raisins (golden raisins bring out the flavor beautifully)

Directions

1. Soak the rice, cinnamon sticks, lemon zest and nutmeg in the water in a heavy saucepan for 1 hour. I used my cast iron saucepan and it was just perfect.

2. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated. Don’t forget to watch it because it can happen really fast.

3. While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix.

4. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.

5. After it finishes cooking, stir in the raisins carefully.

6. Let cool uncovered.

7. If serving in small bowls, remove chunks of cinnamon sticks and sprinkle with ground cinnamon.

Buen Provecho!