Arroz con leche, the milk rice from Antigua

There is no way around it, in the Caribbean we have left our heart. And so, we have to go back to those lands of breathtaking beauty, where life and energy flow and beat in every palm tree, in every grain of sand and sea wave. This time route 66 takes us to Antigua, an island in the lesser Antilles. We can't wait to take a dip to explore the coral reef but in the meantime ... we hang out for a break with such a tasty dessert ... that we plan to order another portion! We are talking about arroz con leche, a sweet rice that smells of childhood, of exotic and distant lands that get lost in the dream. We bet that you too are looking forward to this delight, and if we have made your mouth water, let's prepare the arroz con leche together!

Arroz con leche

You need, 250 g of semi-brown rice, 1 liter of milk, you can use a vegetable milk such as cashew nuts or soy milk, 1 organic lemon, 1 vanilla bean, 80 grams of brown cane sugar, 2 liters of water, 1/2 teaspoon of ground cinnamon. And here's how to proceed. Peel the lemon. Pour milk, lemon peel, sugar and vanilla into a saucepan. Bring it all to a boil on moderate heat. Lower the heat and add the well-rinsed rice. Leave to cook for an hour, stirring often. Make sure the rice is cooked, then remove the pan from the heat, remove the lemon peel and vanilla. Serve with a sprinkling of cinnamon.
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