Arroz Con Leche – Rice Pudding - brown rice

Method

• If using white rice, skip steps 1 and 2.
• 1. The night before, soak the cup of brown rice in 1 quart of water, adding 3-4 tablespoons of an acid medium such as whey, lemon juice, yogurt or kefir. I soaked the rice for 24 hours.
• 2. The next day, drain the rice and rinse in cold water.
• 3. In a large pot, add the rice, milk, raw honey, and cinnamon sticks. Bring to a simmer and cover for an hour, stirring every 5 - 8 minutes so the rice doesn't stick to the bottom of the pan.
• 4. Simmer until the rice is tender.
• 5. In a small bowl, mix together the cream, eggs, lemon peel, and salt. Add to the pot and stir for an additional 5 minutes or so.
• 6. Remove the cinnamon sticks and pour the contents of the pan into a dish to cool.
• 7. Once cooled, down place in the refrigerator overnight. The rice pudding should be super creamy and thick.
• 8. Top with ground cinnamon.
• You can either eat the pudding warm as soon as it's done or eat it cold the next day.
• Buen Provecho!