While still in Veracruz, Eva and Maite unpack the history of rice. Not native to Mexico, the Spanish conquistadores first introduced rice through the port of Veracruz, a city with lush tropical climate that also happened to be perfect for growing it. Like sugar, when its popularity exploded so did the slave trade. Also, Eva shares how she cooks perfectly fluffy Mexican rice and the owners of Horchateria Rio Luna in Paramount, CA tell us the best techniques for making horchata, an agua fresca made of rice. 

Arroz con Leche (a recipe adapted from Maite's mom)

Ingredients: 

• one 2-inch cinnamon stick
• two 2-inch strips of orange or lemon zest
• 1 ¾ cups water
• ½ teaspoon salt
• 1 cup rice
• 3 cups milk
• ¾ cup sugar
• ground cinnamon for dusting, optional

 

Instructions:

• Put the water, cinnamon stick, orange zest and salt in a medium saucepan. Bring to a boil, cover and simmer over low heat for about 5 minutes.
• Stir in the rice, cover and cook until tender, about 20 minutes.  
• Remove the cinnamon stick and zest then add the milk and sugar to the pan. Set over medium-low heat and simmer until the mixture just begins to thicken – It should be about as thick as heavy cream, but not thicker, 15 to 20 minutes.  
• Dust with ground cinnamon and serve warm, cold, or at room temperature.
• Makes about 4 cups

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