Latin American Rice Pudding with Cinnamon, Citrus Zest and Raisins

• 120 g Long-grain white rice
• 900 ml Whole milk
• 2 pieces Cinnamon sticks
• 1 pinch Fine sea salt
• 25 g Caster sugar
• 200 ml Sweetened condensed milk
• 1 tsp Dried orange zest
• 1 tsp Vanilla extract
• 60 g Raisin

1. Put the rice in a saucepan and cover with cold water, then swish and drain. Repeat once more so the water runs mostly clear. This helps keep the pudding creamy rather than gluey.
2. Add the milk, cinnamon sticks and salt to the pan and bring just up to a gentle simmer over medium heat, stirring. Tip in the rice and reduce to low so it barely bubbles. Cook for 25 minutes, stirring often and scraping the base, until the rice is tender and the mixture looks thick and creamy.
3. Stir in the caster sugar and sweetened condensed milk and cook for 8 to 10 minutes, stirring constantly, until glossy and spoon-coating. Keep the heat low so it does not catch. If it thickens too quickly, add a splash more milk from the measured amount only if needed.
4. Remove from the heat and fish out the cinnamon sticks. Stir in the dried orange zest, vanilla extract and raisins. Leave to stand for 5 minutes to let the raisins plump and the pudding settle.
5. Serve warm, or cool to room temperature then chill until cold and set. If serving chilled, loosen with a small splash of milk and stir until creamy. Taste and add a tiny pinch more salt if it needs brightness.

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