Arroz con Leche

• 1 cup long-grain white rice
• 2 cinnamon sticks
• 1 tablespoon lemon zest
• 3 whole cloves
• 4 cups water
• 1 egg
• 3 cups whole milk
• 1 (12-ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1/2 cup raisins, optional

1. Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
2. After soaking, bring the rice mixture to a boil on high heat, uncovered.
3. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
4. While rice is cooking, beat the egg in a bowl.
5. Add the milk and stir well to mix.
6. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
7. Let cool uncovered.
8. Note: be aware that as the rice cools it thickens.
9. The finished product will be thinner than traditional rice pudding.

longgrain white rice, cinnamon sticks, lemon zest, cloves, water, egg, milk, condensed milk, vanilla, raisins

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/arroz-con-leche-recipe.html (may not work)