Ingredients
– 100g of round rice
– 1 liter of whole milk
– 1 piece of lemon and orange peel
– 1 cinnamon stick
– Cinnamon powder
– 70g of sugar
– 10g butter
Lets go cook
– In a pot or casserole, put the milk, the rice, the citrus peels and the cinnamon stick. We heat over medium heat while we do not stop stirring
– When it is hot, but it does not come to a boil, since the milk after 95-100ºC burns and takes on a very unpleasant aftertaste, let it cook. We stir every five minutes, to ensure that the rice pudding does not stick and to release the starch. This way it will be more creamy. Remember that it should not come to a boil with strong spurts at any time
– After about 45 minutes, when the grain is almost done – remember to stir every 5 minutes – add the sugar. Let cook for 10 more minutes, until the rice is now very soft.
– We turn off the heat and add the butter. We remove the shells and the cinnamon stick and mix well. We let it temper. Keep mixing from time to time while you let it warm, so that no crust appears on the surface
– When it has tempered something, we put the rice pudding in individual bowls. You can decorate with a piece of the cinnamon stick that you used to infuse. Sprinkle a little ground cinnamon on top for the final touch