Arroz con Leche

• 1 cup short- or medium-grain rice
• 2 cups water
• 3 cups whole milk
• 1 cup heavy cream
• 1 large piece canela
• 1/2 vanilla bean, scraped, or 2 long strips lime or lemon zest
• 1/4 teaspoon salt
• 1/3 cup sugar
• 3/4 cup dark raisins (optional)
• Freshly ground, toasted canela, for sprinkling

1. Combine the rice and water in a pot and bring to a boil over medium heat.
2. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes.
3. Add the milk, cream, canela, vanilla bean with the pod, and the salt.
4. Bring to a boil over medium heat, stirring occasionally so it doesnt stick to the bottom.
5. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes.
6. Add the raisins and cook for about 5 minutes longer.
7. Remove from the heat, discard the vanilla pod and the canela, and allow to cool.
8. (You can place a layer of plastic wrap directly on top to prevent a skin from forming.)
9. Scoop into bowls, sprinkle the ground canela on top, and serve.

rice, water, milk, heavy cream, canela, vanilla bean, salt, sugar, dark raisins, freshly ground

Taken from www.epicurious.com/recipes/food/views/arroz-con-leche-384197 (may not work)