Mexican Arroz con Leche

Wash the rice three times.

In a pressure cooker put the rice, water, sugar, anise seeds and cinnamon stick. Close it and put the weight on. Place on high heat, wait until it’s steaming well and it starts to whistle. Turn heat to low and cook for 6 minutes. Turn the heat off. Wait till cool before opening. Open it and check the consistency of the rice. It must be tender. (If not, add more water and cook until it is tender.)

Add the evaporated milk, condensed milk and vanilla. Place on high heat and simmer uncovered for 10 minutes, stirring constantly. Turn off the heat and let it cool. Add the anise liqueur, stir well. Remove the cinnamon stick. Transfer to a serving dish. Garnish with lemon zest. Serve hot or cold