Arroz con Leche Cubano

Combine 2 1/4 cups of water, rice, and a slice or two of lime peel in a saucepan. Heat the mixture over medium-high heat, stirring occasionally, until it reaches a rolling boil, then decrease the heat to a lower setting, cover the saucepan with a lid, and let it simmer gently for 20 minutes or until the rice is tenderly cooked.

While the rice is cooking, prepare another saucepan by combining 1/2 cup of water, a cinnamon stick, and some whole anise seeds over medium-high heat. Bring the mixture to a gentle simmer for 3 minutes, then carefully lift it off the stove and set it aside. Strain the flavored water into a bowl, discarding the cinnamon stick and anise seeds in the process.

After 20 minutes of simmering, use a slotted spoon to carefully remove the lime peel from the saucepan. Over low heat, gradually whisk in some evaporated milk and sweetened condensed milk into the cooked rice. Mix in the cinnamon-infused water, a hint of vanilla extract, and some salt to taste. If desired, add some plump raisins to the mixture and continue stirring until it thickens up nicely, taking about 7 to 10 minutes.

If the pudding becomes too runny after 10 minutes, increase the heat to a lower setting and stir constantly until it reaches your desired consistency. Once you're satisfied with the texture, remove the saucepan from the heat and pour the pudding into individual serving dishes or a large bowl. Chill it in the refrigerator until you're ready to serve.