Arroz con Leche (Cinnamon and Orange Rice Pudding)

• 150 g Medium-grain rice
• 900 ml Whole milk
• 2 Cinnamon sticks
• ¼ tsp Fine sea salt
• 35 g Caster sugar
• 200 ml Sweetened condensed milk
• 1 tsp Dried orange zest
• 1 tsp Vanilla extract
• ½ tsp Ground cinnamon

1. Put the rice in a saucepan and add the whole milk, cinnamon sticks, fine sea salt and caster sugar. Set over medium heat and bring just to a gentle simmer, stirring often so the rice does not catch on the base.
2. Turn the heat to low and cook at a slow simmer for 30–35 minutes, stirring every few minutes, until the rice is tender and the mixture looks creamy. If it starts to thicken too quickly, lower the heat further and keep stirring; it should never boil hard.
3. Stir in the sweetened condensed milk and cook for 5 minutes, stirring constantly, until glossy and slightly thicker. Remove from the heat and stir in the dried orange zest and vanilla extract.
4. Discard the cinnamon sticks, then spoon into bowls. Serve warm, or cool for 10 minutes then cover and chill until cold; dust with the ground cinnamon just before serving.

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