Arroz con leche

I tried to make arroz con leche ("thick and creamy") from a readers' recipe column in the weekend supplement, in an attempt to use up a glut of milk that had been kept out of the fridge for some hours. It took two hours instead of the prescribed fifteen minutes before it showed any signs of thickening... and turned out to be simply rice pudding!

(I'm rather sceptical about the quantities recommended by the Guardian as the proportions seem very low compared to what one would use for an English 'rice pudding' -- but they were all in metric, so it was hard to tell in advance.)