Spanish Creamy Rice Pudding with Lemon Peel and Cinnamon

What you need

• 1 l (4 cups) whole milk
• 1 lemon, unwaxed
• 1 cinnamon stick
• 1 pinch salt
• 100 g (1/2 cup) short-grain rice
• 100 g (1/2 cup) granulated sugar
• ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   Peel 2 long strips from the lemon with a vegetable peeler, leaving the white pith behind.

2. 2

   Put the milk, lemon peel, cinnamon stick and salt in a wide heavy saucepan. Heat until small bubbles form at the edges, then stop short of a boil.

3. 3

   Stir in the rice and lower the heat. Simmer gently, stirring every few minutes so nothing catches on the bottom, until the rice is almost tender, about 25 min.

4. 4

   Stir in the sugar. Keep cooking and stirring until the rice is soft and the milk is thick and creamy, 10-15 min.

5. 5

   Take the pan off the heat and remove the lemon peel and cinnamon stick. The pudding will thicken more as it cools, so it should still pour slowly now.

6. 6

   Spoon into bowls and dust with ground cinnamon. Serve warm, or chill until cold.

Imported from vintagekitchennotes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.