ARROZ CON LECHE VENEZOLANO (Venezuelan style rice with milk - pudding)

Part of my childhood was spent in Venezuela. What a beautiful country and what beautiful memories. When my friend, Alex, who now lives in Florida, asked that I recreate his favorite desert...I said yes right away. 

I own a soft cover cook book that was given to me by my Venezuelan sister-in-law when I was last there in 1991. "Dulceria Criolla" by Emma de Barboza. As you can see, it is falling apart but I refuse to part with it. I adapted this recipe from the original.


Ingredients:

1 cup long grain rice (rinsed a few times until water comes out clear)
2 cups water
6 cups of milk
1-1/2 - 2 cups of sugar (start with 1-1/2 cups - I found 2 cups to be a bit sweet
1/2 teaspoon salt
2 tablespoons of vanilla extract
4 cinnamon sticks 
cinnamon powder for dusting
For later:  1/4 cup of coconut flavored rum and 1/2 cup raisins

Preparation:

In a large pot put water and rice to boil stirring for about 8-10 minutes until water evaporates and rice has softened.

Add milk, cinnamon sticks and bring to boil; then add sugar and salt.

Lower heat and begin to simmer. Stir frequently so as not to clump. This took over and hour. Taste the consistency, if you want it softer cook a bit longer. It all depends on your rice.

Let cool.

Take half of the rice and place it in a bowl for children and non-drinkers. 

Meanwhile, place your raisins in rum to macerate (I put in microwave for about a minute - no more).  Once your raisins have plumped, add to the rice and mix.  Let cool.



You may also add raisins with out the rum to the plain rice.

Plate and serve, sprinkling cinnamon powder over the rice pudding.


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                                           BUEN PROVECHO!