Title: Arroz con leche (rice pudding) (save this one)
 Categories: None
      Yield: 8 Servings
 
      2 qt Whole milk
    3/4 c  Sugar; (according to taste)
           -(up to 1)
      1 c  White rice
      7    Strips of lemon peel
           Cinnamon and nutmeg; to
           -sprinkle on top
      7    Cinnamon sticks; (up to 10)
 
  Today's Helping of Chicken Soup for the Soul...
  
  Arroz con Leche
  
  I still remember the sweet aroma of cinnamon, sugar, rice and milk
  filling the rooms of her tiny house. As a small child there was
  nothing much better than eating a bowl of her hot rice pudding
  straight from the stove. My brother, sister and I would gobble our
  first servings then beg for seconds. Grandmother's laughter would
  fill the kitchen as she happily refilled our bowls.
  
  Today, relatives on my father's side gather each December in her
  memory. We lay out a huge spread of traditional family foods, rolls,
  cheeses, hams, salads, olives and garlic butter. But none taste quite
  as good as they did when Grandma made them.
  
  As dessert time approaches, everyone whispers, "Did Aunt Juanita make
  the Arroz con Leche?" Aunt Juanita is the oldest of my grandmother's
  five daughters and one son. She likes to keep whether or not she has
  made the rice pudding a mystery - when she feels ready she
  ceremoniously brings out the Arroz con Leche. She carefully dishes
  out small portions - making sure everyone gets their fair share.
  Fortunately, her Arroz con Leche always tastes just the way "Grandma
  used to make it."
  
  Over the years I have come to realize that the secret ingredients my
  grandmother, Maria Encarnacion Navarro Cortez, always included in
  everything she made were huge doses of laughter and love. Those are
  the elements none of us will ever forget.
  
  My brother, sister and I figured out that in order to get bigger
  portions of Arroz con Leche we needed to learn to make it for
  ourselves. I know you will appreciate our passion for it as soon as
  you taste your first spoonful! Here is Aunt Juanita's recipe from
  Grandma Cortez. It takes time, patience and a lot of love.
  
  1. In a large non-stick pot, heat the whole milk, white rice, lemon
  peel and cinnamon sticks. Bring to a boil over medium heat, stirring
  frequently. Turn down heat to low setting and cook for approximately
  25 minutes, stirring occasionally. Test a grain of the rice to see if
  it is almost soft; if not, continue to cook until soft.
  
  2. Stir in sugar and bring to a boil over medium heat, stirring
  frequently. Place over a low setting and cook very slowly for
  approximately 30 more minutes, stirring often. Cook until thick - not
  too soupy and not too dry.
  
  3. Transfer to a 2-quart serving bowl. Sprinkle with cinnamon and
  nutmeg. Allow to cool - it will set like a pudding. Tastes delicious
  chilled or warm from the stove. Enjoy!
  
  By Rosemarie Cortez from Chicken Soup for the Soul Cookbook