Bolivian Arroz con Leche: Creamy Rice Pudding with Cinnamon & Star Anise

Combine the rinsed short-grain rice, whole milk, granulated sugar, ground cinnamon, star anise, and salt in a large heavy-bottomed saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.

Once simmering, reduce the heat to low, cover the saucepan, and cook for 30 minutes, stirring every 5-7 minutes to ensure even cooking and prevent sticking.

After 30 minutes, check the rice; it should be tender and most of the liquid absorbed. If it's too thick, add a splash more milk. If it's too thin, continue to cook uncovered for 5-10 minutes, stirring frequently, until it reaches a creamy consistency.

Remove the star anise pieces from the arroz con leche. Stir in the vanilla extract and the optional sweetened condensed milk until well combined.

Serve warm or chilled, garnished with an extra sprinkle of ground cinnamon if desired.