How to Make Arroz Con Leche
To make arroz con leche, start by bringing white rice, water, and a cinnamon stick to a boil over high heat. Then, lower the heat to medium-low and simmer the rice for 20 minutes. Next, add both regular milk and sweetened condensed milk to the rice, along with salt, vanilla, and raisins. Finally, cover and cook the mixture over medium-low heat for 5-10 minutes before serving with a sprinkle of cinnamon.
Bring the rice, water, and cinnamon stick to a boil over high heat. Put 3/4 cup (190 g) of white rice into a saucepan and add a 3 in (7.6 cm) stick of cinnamon along with 2 ⁄ 2 cups (590 ml) of water. Turn the burner to high and heat the mixture until the water begins to boil. While you can use medium or long-grained varieties of rice, short-grained rice will make the creamiest arroz con leche. Add orange, lemon, or lime zest if you want a slight citrus flavor. If you want to cut some of the sweetness, stir in the zest of 1/2 of an orange and the zest of 1/2 of a lemon or lime. Ensure that you don't include the white pith or the arroz con leche will become bitter. Simmer the rice for 20 minutes over medium-low heat. Turn the burner down so the water bubbles gently. Keep the lid off of the saucepan and let the rice simmer uncovered for 20 minutes. The rice should soften and absorb most of the water. If it looks like the water is boiling too much, adjust the heat to low. You don't need to stir the rice as it cooks since it's simmering slowly. Combine the milks and pour them into the rice. Pour ⁄ 4 cup (180 ml) of milk into a bowl and add 1/2 cup (150 g) of sweetened condensed milk. Stir or whisk the milks until the sweetened condensed milk is thinned. Then stir the milk mixture into the saucepan with the softened rice.  Use whole milk for the creamiest arroz con leche. If you prefer, you can use low-fat milk, but avoid using fat-free milk because it won't thicken properly. Stir in salt, vanilla, and the raisins. Add 1/4 teaspoon (1.5 g) of salt and 1 teaspoon (4.9 ml) of vanilla extract. If you'd like to include raisins, add 1/4 cup (40 g). Stir the arroz con leche well so the vanilla is incorporated. To play around with different flavors, substitute the same amount of almond or cinnamon extract for the vanilla extract. Cover and cook the arroz con leche for 5 to 10 minutes. Keep the burner at medium-low heat and stir the rice occasionally to prevent it from sticking to the bottom of the pan. Cook the arroz con leche until it's as thick as you like. If it looks like the arroz con leche is dryer than you like, stir in an extra ⁄ 4 cup (59 ml) of warm water to loosen it. Sprinkle a little cinnamon over the arroz con leche before serving. Remove the cinnamon stick and spoon the arroz con leche into serving bowls. Sprinkle a dusting of cinnamon over the tops and serve them warm. If you prefer to serve cold arroz con leche, cover it with plastic wrap and press down on the surface to prevent a skin from forming. Refrigerate the arroz con leche for up to 5 days. Mix the rice, milks, and cinnamon in a saucepan. Put 3 cups (600 g) of already cooked white rice into a large saucepan. Stir in 2 cups (470 ml) of whole milk, a 14-ounce (396 g) can of sweetened condensed milk, and 1 teaspoon (2 g) of ground cinnamon. It's important to use whole milk so the rice thickens properly. For a tropical flavor, substitute full-fat coconut milk for the whole milk. Bring the arroz con leche to a boil. Turn the burner to medium and heat the rice in the milks until they begin to bubble. Stir the rice frequently to prevent it from sticking to the bottom of the saucepan. Simmer the rice over low heat for 15 minutes. Turn the burner down to low and let the arroz con leche bubble gently until the mixture thickens. Continue to stir it frequently so the rice cooks evenly. Keep the lid off of the saucepan so some of the moisture evaporates and helps thicken the arroz con leche. Stir in the vanilla and raisins before serving. Turn off the burner and stir in 1 tablespoon (15 ml) of vanilla extract. To add extra sweetness, stir in 1/2 cup (75 g) of golden raisins. Divide the arroz con leche into bowls and serve it immediately. To store leftover arroz con leche, cover it tightly with plastic wrap and press down on the surface. Refrigerate it for up to 3 days. 
Bring the rice, water, and cinnamon stick to a boil over high heat. Add orange, lemon, or lime zest if you want a slight citrus flavor. Simmer the rice for 20 minutes over medium-low heat. Combine the milks and pour them into the rice. Stir in salt, vanilla, and the raisins. Cover and cook the arroz con leche for 5 to 10 minutes. Sprinkle a little cinnamon over the arroz con leche before serving. Mix the rice, milks, and cinnamon in a saucepan. Bring the arroz con leche to a boil. Simmer the rice over low heat for 15 minutes. Stir in the vanilla and raisins before serving. 