Awesome! I make this recipe daily when my Mexican in-laws are around. I just made it again today for probably the 50th time and didn't have milk so I used 2 cans of evaporated milk, you can use any milk product like soy, almond, etc. I usually like to soak cinnamon sticks with the rice but if you add ground cinnamon with the rice soaking (sometimes for a couple days if I forget) in the fridge and you get the flavor but you won't get the powder floating and choking you as you drink since most of it strains out with the rice. I've used sweetened condensed milk for more richness, no need for any additional sugar then. I've made this so many times now and the recipe is so forgiving, as long as you soak the rice, add whatever else of milk, sugar, and spices to taste. Also best when served frothy, use a wisk or beaters or I put it in a bottle with ice and shake well just before serving. And I always keep the leftover rice to make arroz con leche/rice pudding. Many recipes for it on this site, but just boil the rice to tender in some combination of milk/water/evaporated milk (obviously I'm not one for measuring, I add several cups to make it soupy then boil it down) and add milk/cream/sweet condensed milk and sugar, simmer to thicken, and vanilla/cinnamon/cloves to taste at the end. Thanks Lola!
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Awesome! I make this recipe daily when my Mexican in-laws are around. I just made it again...