Classic Mexican Rice Pudding with Cinnamon serves 6 (makes 5 1/2 cups)
INGREDIENTS
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2-inch cinnamon stick (preferably Mexican canela), plus a little ground for serving
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2 2-inch pieces orange zest (colored rind only), taken off the orange with a vegetable peeler
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Salt
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1 cup rice, preferably medium-grain
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4 cups milk (whole milk for a creamier texture)
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¾ cup sugar
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½ cup raisins (or other dried fruit—like cherries, mango, apple, apricot—chopped into raisins-size pieces)
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About ¾ cup Mexican Raw Sugar Syrup, optional
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