Instructions:
Wash the rice:Rinse 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 almost completely evaporates.
Add the milk:Pour in the liter of milk, add the cinnamon stick and lemon zest. Cook over low heat, stirring constantly to prevent sticking.
Incorporate the condensed milk:When the mixture is hot (but not boiling), add the condensed milk and mix well.
Cook slowly:Simmer over low heat for about 30–40 minutes, stirring frequently, until the rice is very tender and the mixture thickens. If it gets too thick, you can add a little more milk.
Sweeten and flavor:Add the sugar (to taste) and vanilla, stir, and cook for 5 more minutes.
Let it rest:Remove from heat, take out the cinnamon stick and lemon zest. Let it rest for a few minutes before serving.
Serve:Serve hot or cold, sprinkled with ground cinnamon.
👉 Tips for extra creamy rice pudding:Stir constantly during cooking.Use whole milk for better texture.Adding a splash of cream at the end (optional) gives an even creamier touch.
Would you like a sugar-free or vegan version?
