Receta Chef Patricia Quintana
WASH rice and pass it under cold water, drain it. In a pan, boil all the different milks with orange leaves until they consume; remove them.
PLACE the rice in a container and cover it with some infusioned milk for 20 minutes. Drain it.
BOIL water in another pan and add rice. Cook for 20 minutes or until it gets soft, be careful of not over cooking it. Drain rice.
ADD the rest of the infusioned milk, evaporated milk, sugar and cinnamon. Boil over low heat during 35 minutes until it consumes and changes its color. Cook for 40 minutes. Let the rice get thicker.
REMOVE from heat, move ocassionally to avoid milk creaming or cover it with plastic paper. Let it cool and enjoy.