1 pinch of salt
1 teaspoon of vanilla extract (optional)
1/2 cup of sugar (adjust to taste)
Ground cinnamon (for sprinkling at the end)
Instructions:²Wash the rice:
Wash the rice under cold water until the water runs clear. This helps remove excess starch.
To cook the rice:
In a large pot, add the rice with 2 cups of water and a pinch of salt. Cook over medium heat until the water has almost completely evaporated.
Add the milk:
Add the liter of milk, the cinnamon stick, and the lemon peel. Cook over low heat, stirring constantly to prevent sticking.
Add the condensed milk:
When the mixture is hot (but not boiling yet), add the condensed milk and mix well.
Slow cook:
Cook over low heat for about 30–40 minutes, stirring frequently, until the rice is very tender and the mixture has thickened. If it is too thick, you can add a little more milk.
Sweeten and flavor:
Add sugar (to taste) and vanilla, mix and cook for 5 more minutes.
Let it rest:
Remove from heat, take out the cinnamon and lemon peel. Let it rest for a few minutes before serving.
Serving:
Serve hot or cold, sprinkled with ground cinnamon.
Tips for extra creamy:
Stir constantly during cooking.
Use whole milk for better texture.
Adding a splash of cream at the end (optional) gives it an even creamier touch.
Would you like me to give you a sugar-free or vegan version?
