A classic dessert made with rice, milk, sugar, and cinnamon
- 1 liter of milk
- 100 grams of rice
- 100 grams of sugar
- 1 cinnamon stick
- 1 lemon
Heat the milk in a wide saucepan. Wash and dry the lemon, then peel it and add the peel to the milk along with the cinnamon stick.
When the milk starts to boil, add the rice and cook over very low heat for about 40 minutes.
Stir the rice with a wooden or non-stick spoon every 6 or 7 minutes to prevent it from sticking to the saucepan and to release its starch, achieving a creamy texture.
After 40 minutes of cooking, add the sugar and stir well to dissolve it. Cook for an additional 5 minutes. Remove the rice pudding from the heat and let it rest.
Allow the rice pudding to cool completely at room temperature before refrigerating it.
Serve the rice pudding in individual bowls, sprinkle with cinnamon powder, and garnish with a small piece of lemon peel.