Ingredients:
1 cup long-grain white rice
5 cups of whole milk
1 cup of sugar
1 cinnamon stick
1/2 teaspoon of salt
2 cups of water
1 teaspoon of vanilla extract
1 cup of lacuma puree
1/2 cup of heavy cream
Zest of one lemon
Cinnamon powder, for dusting
Instructions:
Rinse the rice and put it into a large saucepan. Add 2 cups of water and 1/2 teaspoon of salt.
Cook the rice over medium heat until all the water is absorbed and the rice is tender, about 15 to 20 minutes.
While the rice is cooking, heat the milk, sugar, cinnamon stick, and lacuma puree in a separate saucepan over medium heat.
Once the mixture begins to boil, reduce the heat and let it simmer for 10 minutes, stirring occasionally.
Once the rice is cooked, add the hot milk mixture to the saucepan and stir to combine.
Cook the mixture over low heat for about 20 minutes, stirring frequently, until the pudding thickens.
Stir in the vanilla extract and lemon zest, then remove from heat.
Pour the mixture into a serving dish, cover with plastic wrap and chill in the refrigerator for a few hours or until the pudding has set.
Serve the pudding chilled and sprinkle with cinnamon powder.
Enjoy your delicious lacuma arroz con leche!
