Instructions:
Wash the rice:
Wash the rice under cold water until the water runs clear. This helps remove excess starch.
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), add the condensed milk and mix well.
Cook slowly:
Cook over low heat for about 30–40 minutes, stirring frequently, until the rice is very tender and the mixture has thickened. If it's too thick, you can add a little more milk.
Sweeten and flavor:
Add the sugar (to taste) and vanilla, mix, and cook for 5 more minutes.
Let it rest:
Remove from the heat, take out the cinnamon stick and lemon peel. Let it rest for a few minutes before serving.
Serve:
Serve hot or cold, sprinkled with ground cinnamon.
👉 Tips for extra creaminess:
Stir constantly during cooking.
Use whole milk for a better texture.
Adding a splash of heavy cream at the end (optional) makes it even creamier.
Would you like a sugar-free or vegan version?
