- 1 ½ pound of round rice
- 1 ½ liter 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 shredded coconut sweet.
Heat two cups of whole milk and two tablespoons of butter. Add the rice, the cinnamon stick, and the lemon peel, and 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.
When you finish adding the whole milk, add the evaporated milk, the condensed milk, and the raisins. Let it simmer a little longer and add the coconut candy. Cover it and let it simmer for another 10 minutes. If you notice it is too dry, add a little water to keep it well hydrated.
It should remain creamy, don't let the rice dry out too much because it will harden when it cools.
Serve it in individual containers and sprinkle with cinnamon to taste. Let it cool in the refrigerator before bringing it to the table.