Mexican Chocolate Arroz con Leche
• 4 cups water
• 1 cup long grain rice, uncooked
• 1 (3-inch) cinnamon stick
• 1/8 teaspoon salt
• 4 cups milk
• 1 (3 oz.) tablet Mexican chocolate (Abuelita or Ibarra), roughly chopped
• 1/2 to 3/4 cup granulated sugar
• 1 teaspoon vanilla extract (optional)
Combine the water, rice, cinnamon stick, and salt in a large saucepan. Bring to a boil
over high heat, stirring occasionally to prevent rice from sticking to the saucepan.
Reduce heat to low, cover saucepan, and let simmer for 15 to 20 minutes until the
rice is fully cooked, and most of the water has been absorbed. (Any water remaining
in the pot will have thickened.)
Pour in the milk and let simmer (covered), stirring occasionally, for 15 minutes.
Remove cinnamon stick and stir in the chopped Mexican chocolate and sugar.
Continue to simmer for an additional 10 to 15 minutes, stirring occasionally, until
the chocolate has completely melted and the rice pudding has turned a chocolatey
brown. Remove from heat, stir in vanilla, and let cool slightly. The rice will thicken
more upon cooling. Can be served warm or cold. Enjoy!