Arroz con Leche Colombiano

This recipe was on my mind ever since I bookmarked it while searching for recipes during "Around the world in 30 days", the month long marathon we did last year, based on the food from global table. Arroz is rice and leche is milk in Spanish. This Colombian version of rice pudding was appealing to my south Indian palate because of it's close resemblance to our own sweet pongal. The addition of condensed milk lends a thick, creamy consistency to the pudding. The all familiar aromatic cardamom and camphor from the Indian version are replaced by cinnamon and vanilla and provide the flavor factor to this thick, creamy and yummy pudding. 

Recipe source: Here
Ingredients: (2 servings)
1/4 cup long grain rice
1/2 cup water
1 cup milk
2 tsp. butter
1/4 cup sweetened condensed milk
1 cinnamon stick
1 tsp. vanilla
2 tbsp. sugar

Method:
* Add cinnamon stick and water to a medium sized sauce pan. Bring it to a boil, continue to cook for about 10 minutes and then discard the cinnamon stick.
* Next add rinsed rice, milk and butter to the cinnamon water and cook uncovered stirring intermittently, until the rice is done and thickens to a desired consistency.
(I used a pressure cook to cut down the cooking time. All the other ingredients too were added at this step but I chose to add after the rice is done.)
* Then add condensed milk, sugar and vanilla and cook again until the condensed milk is almost absorbed and the pudding is thick and creamy. The pudding thickens further when cool and so cook accordingly.
* Remove from heat and let cool. Chill before serving.
 
This goes to Blogging marathon #58 under the theme 'Rice Dishes'. Check the link to see what other marathoners are cooking.

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