Spanish Rice Pudding

Ingredients

• 150 g Short-grain rice
• 1 l Whole milk
• 100 g Granulated sugar
• 1 Organic lemon peel (whole strip)
• 1 Cinnamon stick
• 1 Prise Pinch of salt
• 1 TL Ground cinnamon
• 2 EL Butter (optional)
• 1/2 TL Vanilla extract (optional)

Instructions

1. Gently rinse the short-grain rice under cold water until the water runs clear, removing excess starch. Drain it thoroughly.
2. In a large, heavy-bottomed pot, combine the whole milk, rinsed rice, granulated sugar, the whole strip of lemon peel, the cinnamon stick, and a pinch of salt.
3. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
4. Once boiling, reduce the heat to the lowest setting and simmer for about 45-50 minutes, stirring frequently until the milk has thickened and the rice is soft and creamy.
5. Carefully remove and discard the lemon peel and cinnamon stick from the rice pudding, as they have now infused their flavor. Optionally, stir in butter and vanilla extract at this stage.
6. Spoon the rice pudding into individual serving bowls and let it cool completely. It is delicious served either warm or chilled.
7. Sprinkle generously with ground cinnamon before serving each portion for garnish.

Nutrition