Arroz con Leche (Peruvian)

Ingredients

• 1 cup short-grain white rice (200 grams)
• 4 cups whole milk (950 milliliters)
• 1 can sweetened condensed milk, 14 ounces (397 grams)
• 1 can evaporated milk, 12 ounces (354 milliliters)
• 1/4 cup sugar (50 grams)
• 1 cinnamon stick, about 3 inches (8 centimeters)
• 4 whole cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 2 tablespoons raisins, optional
• 2 tablespoons chopped pecans or walnuts, optional
• Pinch of salt
• Ground cinnamon for garnish
• Whole cloves for garnish

Instructions

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. Add the cinnamon stick and whole cloves to the hot milk, stirring gently, and let steep for 2 minutes to release their flavors.
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. 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. 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. Remove from heat and stir in the vanilla extract and ground nutmeg, then fold in raisins and nuts if using.
7. Remove the cinnamon stick and whole cloves, then transfer the pudding to a serving bowl or individual bowls.
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.