Tantísimo’s Arroz con Leche (rice with milk)

1. Rinse rice. On low heat, combine rice with 1½ cups milk, cinnamon stick and orange peel in a pot. Simmer slowly, stirring as needed, until milk is totally absorbed. (You are looking for as much milk to be absorbed as possible without allowing the rice to scorch or stick to the bottom of the pot.)

2. Add in remaining milk about a half-cup at a time, allowing each half-cup to absorb fully before adding the next. Stir regularly to extract starches and create the creamy rice pudding texture, like you are making risotto. Allow as much milk as possible to absorb before adding any subsequent half-cups. Patience is required; this is a slow process.

3. Add raw sugar and salt. Taste. Serve warm or chilled.