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Arroz con Leche al Estilo Selma Fujita
A creamy, fragrant rice pudding made with Valencia short‑grain rice, coconut milk, cow's milk, and a double‑sweetened sugar ratio. Infused with cinnamon sticks, lemon zest, and a pinch of salt, this traditional Latin American dessert is cooked slowly to keep the rice grains intact and finished with a dusting of ground cinnamon.
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Critical Success Points
- • Add sugar only after the rice is fully tender.
- • Stir constantly during the first boil to avoid scorching.
- • Maintain the 10:1 milk‑to‑rice ratio for proper creaminess.
- • Remove cinnamon sticks and lemon zest before serving.
Safety Warnings
- • The milk mixture reaches boiling point – handle with care to avoid burns.
- • Use oven mitts when moving the heavy pot.
- • Cinnamon sticks can be hot; remove before serving.
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