- 1 ½ pounds of short-grain rice
- 1 ½ liters of whole milk
- 1 can of condensed milk
- 1 can of evaporated milk
- Raisins to taste
- 1 teaspoon of vanilla
- 2 tablespoons of butter
- 1 lemon peel
- 1 stick of cinnamon
- 2 tablespoons of grated coconut candy
Heat two cups of whole milk and two tablespoons of butter. Add the rice, the cinnamon stick, and the lemon peels, then stir well. Cook over medium heat for about 30 minutes, stirring occasionally. This way, you can gradually incorporate the rest of the milk as the rice absorbs it.
Once you finish adding the whole milk, add the evaporated milk, condensed milk, and raisins. Let it simmer a bit longer, then add the coconut sweet. Cover it and let it simmer for another 10 minutes. If you find it too dry, add a little water to keep it well hydrated.
It should remain creamy; don't let the rice dry out too much, as it will always harden as it cools.
Serve it in individual dishes and sprinkle with cinnamon to taste. Let it cool in the refrigerator before bringing it to the table.