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Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
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After soaking, bring the rice mixture to a boil on high heat, uncovered.
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When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
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Add the milk and stir beating until frothy.
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Add the, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
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While it is still hot transfer half of the arroz con leche to a glass bowl and add the hazelnut flavored Nescafé with Coffee-mate and mix until well combined.
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Let cool uncovered.
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Once it has cooled completely put a couple of spoonfuls of arroz con leche, then add a few spoonfuls of hazelnut coffee arroz con leche, top with whipped cream and drizzle with dulce the leche