Arroz con Leche (Peruvian)

Instructions

1. 1

   In a large heavy-bottomed pot, bring the whole milk to a gentle simmer over medium heat, watching carefully to prevent scorching on the bottom.

2. 2

   Add the cinnamon stick and whole cloves to the hot milk, stirring gently, and let steep for 2 minutes to release their flavors.

3. 3

   Stir in the rice slowly and evenly, breaking up any clumps, then reduce heat to medium-low and cook uncovered for 25 to 30 minutes, stirring frequently to prevent sticking and ensure even cooking.

4. 4

   When the rice is tender and most of the liquid has been absorbed, add the sweetened condensed milk, evaporated milk, and sugar, stirring thoroughly to combine.

5. 5

   Continue cooking on medium-low heat for another 8 to 10 minutes, stirring frequently, until the mixture thickens to a creamy consistency that coats the back of a spoon.

6. 6

   Remove from heat and stir in the vanilla extract and ground nutmeg, then fold in raisins and nuts if using.

7. 7

   Remove the cinnamon stick and whole cloves, then transfer the pudding to a serving bowl or individual bowls.

8. 8

   Allow to cool to room temperature, then refrigerate for at least 2 hours before serving, as the pudding will thicken further as it cools.