ARROZ CON LECHE : Rice pudding with cinnamon
This rich, creamy rice pudding is gently flavored by a small piece of true Saigon cinnamon bark, which is milder and sweeter than the cassia cinnamon used north of the border. Cinnamon figures prominently in both sweet and savory Mexican cooking. Every marketplace sells big bundles of rolled cinnamon bark quills, which are steeped in dark syrup for candied sweets, brewed with coffee to make café de olla, or toasted and ground for moles and asados. The cinnamon will turn the rice a pale caramel color as it cooks. If you like raisins in your rice pudding, add them for the last hour of cooking.
¾ cup short-grain Arborio rice 1 cup heavy cream or evaporated milk 3 cups whole milk ⅛ teaspoon kosher salt ⅓ cup agave syrup 3 tablespoons sugar 1-inch piece Saigon cinnamon stick 1 teaspoon vanilla extractSWEETENED WHIPPED CREAM 1 cup heavy whipping cream, chilled 2 tablespoons confectioners’ sugar