Recipe from “New Latin Classics,” by Lorena Garcia (Ballantine). Serves 6.
Ingredients
6 cups milk
1 cup long-grain white rice (such as basmati)
2 cinnamon sticks
1 whole star anise
1 can dulce de leche-style sweetened condensed milk (14 ounces, see note)
Directions
Bring milk, rice, cinnamon sticks and star anise to a boil in a large heavy-bottomed pot over high heat. Reduce the heat to medium- low and cook, stirring often, until the rice is tender, about 30 minutes. (If the rice starts to stick to the bottom of the pot, reduce the heat to low so it doesn’t burn.) Remove and discard the cinnamon sticks and star anise.
Pour in the dulce de leche and cook, stirring often, until thickened, about 20 minutes.
Note: If you can’t find dulce de leche, make your own: Remove label from can of sweetened condensed milk. Simmer unopened can in boiling water for 90 minutes. Let cool. Open. You have dulce de leche.
