Arroz de Leite

• •2 cup White rice (rinsed)
• •4 cup Water
• •2 piece Cinnamon sticks (for infusion)
• •1 quart Whole milk
• •2 cup Granulated sugar
• •1 tbsp Unsalted butter
• •to taste tsp Ground cinnamon (for dusting)
• •1 can Sweetened condensed milk (optional, for extra creaminess)
• •0.3 cup Coconut milk (optional, for a hint of coconut flavor)
• •4 oz Shredded coconut (optional)

Instructions

1. 1

   In a large, heavy-bottomed pot, combine the 4 cups of water and cinnamon sticks. Bring to a rolling boil over high heat.

2. 2

   Add the rinsed white rice to the boiling water. Reduce the heat to medium and cook, stirring occasionally, until the water is almost entirely absorbed and the rice is nearly dry (approximately 10-15 minutes). Remove the cinnamon sticks.

3. 3

   While the rice is cooking, in a separate saucepan, combine the whole milk, granulated sugar, and unsalted butter. Bring this mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.

4. 4

   Once the rice is nearly dry, carefully pour the hot milk mixture into the rice pot. Stir well to combine all ingredients.

5. 5

   Reduce the heat to low-medium and continue to simmer the rice pudding for about 30 minutes, stirring frequently to prevent sticking and ensure even cooking. Cook until the rice is very soft and the mixture has reached a creamy, thick consistency.

6. 6

   Turn off the heat. For an extra rich and decadent pudding, stir in one can of sweetened condensed milk, a splash of coconut milk, or 4 oz (100g) of shredded coconut, if desired.

7. 7

   Serve the Gaúcho Rice Pudding warm, right off the stove, or chilled from the fridge. Always dust generously with ground cinnamon before serving.

Chef's Tips

• 💡Stirring frequently during the simmering phase is crucial to prevent the rice from sticking to the bottom of the pot and to achieve a truly creamy texture.
• 💡For an even richer flavor, you can toast the dry rice lightly in a tablespoon of butter before adding the water in step 1.
• 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You may need to add a splash of milk when reheating if it has become too thick.