Gluten free recipe: arroz con leche (rice pudding)

I found a recipe for Arroz con leche on Foodnetwork.com. The recipe I liked the best was from Ingrid Hoffmann. I made it for my students because they were taking the PSSAs (standardized test in PA) and I wanted to make sure they had full tummies while testing. I tripled the recipe but only used two cans of the sweetened condensed milk so it was not as sweet. I took in granulated Splenda for those students who just had to have it sweeter. I served it warm but it is good cold too.

Ingredients:

1 C long- grain white rice
2 cinnamon sticks
1 Tbsp lemon zest
3 whole cloves
4 C water
1 egg
3 C whole milk
1 (12 oz) can of sweetened condensed milk
1 Tbsp vanilla extract
1/2 C raisins, optional

Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil, lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.  While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes. Let cool uncovered.


My students think that I'm more like a mom now and it was such a comfort food to them that I think they did better on the test. The best part is that I could eat with them and not say, "I'm sorry, I'm allergic."