2 whole cinnamon sticks use large canela sticks if available
2 strips lemon zest or orange zest use a peeler to get larger pieces
3 whole or pinch whole cloves or ground cloves
4 cups water
1 whole egg
3 cups whole milk lower fat milks are also acceptable
1 12-ounce can sweetened condensed milk a 14-ounce can also works
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 cup raisins optional
Equipment
heavy saucepan
bowl
stirring spoon
Directions
Soak the rice, cinnamon sticks, lemon or orange zest, and whole or powdered 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 (about 5 minutes), 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, condensed milk, salt, vanilla extract, and raisins, if using, to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency (about 25 to 35 minutes).
Note: Many reviewers said 25 to 35 minutes was way too much cooking time for them, and that 15 to 20 minutes would have been better. Adjust accordingly.
Remove citrus zest and cinnamon sticks. Let cool uncovered, then chill the rest of the way in the fridge.