Short-grain rice rinses, then simmers in water with a cinnamon stick and lemon peel for 15 minutes until just-tender and the water is mostly absorbed. Whole milk pours in along with sweetened condensed milk (the Colombian shortcut) and more sugar. Simmers another 25 minutes, stirring more frequently as it thickens, until the rice is soft and the texture is loose-creamy. Raisins fold in. Cinnamon dusts on top.
Whole brown figs simmer slowly in a syrup of brown sugar, water, cinnamon and cloves until they're tender and the syrup has thickened to glossy. Off the heat, each fig gets cut almost through and stuffed with a generous spoonful of arequipe. Served warm or chilled, with extra syrup spooned over.
This isn't a from-scratch wafer recipe (obleas wafers require a specialised iron and are bought ready-made from Colombian / Latin grocers). The dish is the assembly: take one wafer, spread with arequipe, add toppings, top with another wafer. The recipe captures the technique and combinations.
A whisked sponge, beaten egg whites for lift, yolks-and-sugar base, flour folded in, bakes in a 30 × 20 cm tin until pale gold. Cooled to room temp. Three milks (evaporated, condensed, whole) whisk together. Cake gets pierced all over with a fork or skewer. Milk slurry pours over slowly so it absorbs evenly. Chills overnight. Whipped cream tops at service; dusting of cinnamon.