Cinco De Mayo Dessert - Rice Pudding (Arros Con Leche)

People do not think of rice pudding as being Mexican.
It is.
Rice plays a large part in the Mexican diet, and it is found in various forms, including rice powder being mixed with milk and sugar for a drink (horchada).
Mexican style rice pudding is a little different than what you might be used to.
Rather than using left over rice, this is made by cooking the rice in milk, then adding sugar and eggs and spices and baking in the oven.
Rather than adding sugar, this recipe utilized either sweetened condensed milk or cajeta, the carmelized version, as both a sweetener and a way to add extra creaminess.
You will need: What You Need:

• 3 cups of whole milk
• 1 1/4 cup water
• 1 cup of rice, short or medium grain (Jasmine rice works very well)
• 2 cinnamon sticks
• 1/2 cup of raisins, soaked in slightly warmed run to plump them
• 2 tsp vanilla
• one can of sweetened condensed milk or cajeta

How to Make It: In a medium sized pot, heat the milk and water over medium low heat to a slow simmer.
Add the rice and cinnamon sticks and simmer uncovered until the rice is softened.
This should take 30 minutes or so.
Stir occasionally so the rice does not stick to the pan.
Once the rice is done (taste a grain, do not guess) remove from the heat.
Take out the cinnamon sticks Stir in the condensed milk or cajeta, vanilla, salt and raisins.
The rum too if it did all get absorbed.
Return to the stove on a low heat and cook for another 15 minutes or so, or until most of the liquid is absorbed and the rice has a nice, pudding-y consistency.
Serve warm with a sprinkle of cinnamon.
If you want to make this extra special, you can add some rum sauce to spoon over the top.
Do not start to make it until the pudding is finished.
The pudding will hold the heat for a while, but the sauce can set up quickly.
For the sauce you will need: What You Need:

• 1/2 cup of sugar
• 1/2 cup of heavy cream
• 1/4 cup (half a stick) of butter
• 2 tablespoons of dark rum

How to Make It: Bring the sugar, cream, and butter to a boil over medium-high heat, stirring occasionally so it does not scorch.
Once it boils, reduce the heat, and simmer gently for five minutes.
Remove from the heat and allow to cool until it is very warm but not hot.
Stir in the rum.
(note: if you do not wish to add alcohol to the dish, add the rum while the sauce is still hot.
Alcohol cooks out at 140° F.
So the sauce cannot be any warmer than a cup of coffee when you pour it in) To serve, dish the rice pudding into serving bowls, and drizzle a little of the rum sauce over the top.
Without the sauce, the rice pudding makes an excellent hot or cold breakfast.
It reheats easily in the microwave.