Mexican Rice Pudding

Ingredients

• 3 cups whole milk
• 1 1/4 cups water
• 1 cup short or medium grain rice, such as arborio
• 2 medium cinnamon sticks
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup raisins (soaked in warm water for 30 minutes to soften and drained)
• Ground cinnamon, for garnish, optional
• Softened butter, for garnish, optional

Steps to Make It

1. Gather the ingredients.
2. Combine the milk and water in a large pot and bring to a simmer over medium-low heat.
3. Stir in the rice, add the cinnamon sticks, and continue cooking at a bare simmer, uncovered, stirring occasionally, until the rice is softened, 20 to 30 minutes.
4. When the rice is soft, remove and discard the cinnamon sticks.
5. Stir in the condensed milk, vanilla, salt, and raisins.
6. Return to a low simmer and cook until most of the liquid is absorbed and the rice has a pudding-like consistency, 10 to 15 minutes more.
7. Serve hot, topped with a sprinkle of cinnamon and a dot of butter, if desired.