Arroz con Leche (rice pudding)

Ingredients

1 cup of Riceland Extra Long Grain Rice
3 cups of water
1 (12-ounce) can of evaporated milk
14 ounce can of sweetened condensed milk
1 lemon peel
1 cinnamon stick
Powdered cinnamon (for garnish)

Preparation

1. Directions Pour the rice, water, lemon peel and cinnamon stick into a pot. Place pot on stove over low heat, stirring occasionally until all the water has evaporated, Rice should have the consistency of soft oatmeal, and most of the water should be evaporated.
2. Stir in the evaporated milk and sweetened condensed milk, keeping the heat on low until the mixture begins to bubble, always stirring so it does not stick. Once the mixture bubbles, remove from heat, remove the lemon peel and cinnamon stick. Pour mixture into a heat-proof glass container, let cool and refrigerate.
3. Traditionally served cold. Garnish with a sprinkle of powdered cinnamon. Enjoy!