Arroz con Leche — Mexican rice pudding with cinnamon

Rinse the rice under cold water until the water runs clear. Drain well. Bring the 500 ml water to a boil in a medium heavy-bottomed pot. Add the rice, reduce heat to medium-low, and cook uncovered, stirring occasionally, until the water is almost completely absorbed, about 10 minutes.

Add the whole milk and cinnamon stick. Increase heat to medium and bring to a gentle simmer, stirring. Once simmering, reduce to medium-low.

Cook uncovered, stirring every 3–4 minutes and scraping the pot bottom, for 25–30 minutes until the mixture is thick and creamy and the rice is completely soft. The pudding should hold its shape briefly when a spoon is dragged across the surface.

Stir in the sugar and orange zest. Cook 3 minutes more, stirring constantly. Remove the cinnamon stick.

Remove from heat and let rest 10 minutes — it will thicken further as it cools. Spoon into bowls or small cups. Dust generously with ground cinnamon. Serve warm or at room temperature. Refrigerate leftovers up to 3 days; stir in a splash of milk before reheating.