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Growing up I grew up eating many different varieties of arroz con leche. I come from a Mexican/Cuban/Spanish background, so from my Mexican side of the family I grew up with the arroz con leche made with long-grain rice cooked first in water and infused with cinnamon sticks, milk, and sugar. This dish was a consistency like a loose but silky-porridge. It is very warm and comforting with a surprising pink tinge from the cinnamon tea the rice is cooked in. From my Cuban-Spanish side I grew up with my grandmother’s arroz con leche. She would make a thick rice pudding with short-grain rice, infused with cinnamon, lime peel, butter, and 3 milks (condensed, evaporated, and whole milk) with plump raisins in the mix. Very delicious and extremely rich and sweet. Delicious! And oh so sinful! Both were delicious in their own style.
Ingredients: 1 can Sweetened Condensed Milk (that's it!)
Remove the label from the can of condensed milk. Poke two vent holes in the top, by using a can opener for example. Put the can into a pot (with the holes up), and fill up the pot with water until it is a quarter inch or so below the top of the can.
Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche.