Rinse rice and drain. Transfer to saucepan and add water, cinnamon and allspice. Bring to a boil, turn heat to low and cook covered, for 10 minutes.
Remove lid and stir in the milk, sugar, vanilla and salt. Using a vegetable peeler, remove 2 strips of zest from the lime, add to saucepan. Cover and simmer over low heat for 30 minutes.
Remove lid and stir. Cook uncovered for 10-15 minutes on low heat (this will thicken upon standing so don't be too surprised if it looks soupy at this point). Cook longer uncovered if thicker consistency is desired, or add a little more milk for thinner consistency.
Serve in small bowls with either a sprinkle of lime zest or cinnamon on top.
The traditional version uses a total of 4 cups milk only. I like to use evaporated milk added to a can of coconut milk (equals 2 cups) plus 2 cups of milk for a creamier consistency and flavor. This equals the 4 cups milk total needed.
Adapted from Diane Kennedy's recipe in Oaxaca al Gusto.
<p>This recipe for Arroz con Leche (Mexican Rice Pudding) was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/arroz-con-leche-mexican-rice-pudding/ </p>