Arroz con leche is a traditional Latin American style rice pudding. This dessert recipe is simple to make and feeds a crowd.
Place the rice in a fine mesh strainer and rice until the water runs clear.
In a large pot on medium heat add the milk, cinnamon sticks and rice. You can add the orange rind if you like at this point too. Continue heating and stirring until the rice is soft, approximately 1 hour. You can stir less in the beginning, every few minutes and more or constantly once the rice is soft toward the end.
While the rice is simmering you can soak the raisins in the rum. Pour just enough rum to cover them, about ½ cup. Microwave for 30 seconds to warm them and allow better absorption of the rum. This step is optional.
Once the rice is very soft, remove the cinnamon sticks, orange rinds and pour in the evaporated milk and sweetened condensed milk. Add the pinch of salt and vanilla.
If you soaked the raisins in rum, pour them into a strainer. (Save the rum for your next cocktail. Trust me!) Add the raisins to the rice. Continue to cook until it is creamy and has a soft yogurt-like consistency.
Serve in small bowls with a sprinkle of cinnamon and if you like some slivered almonds.
Reheating instructions: Place the desired amount in a bowl and heat in the microwave for 30 seconds. Add a little milk, stir then heat again. Repeat until you have the desired consistency and temperature.