👩🍳 Instructions:
Cleanse the rice:
Soak the rice under cold water until the water runs clear. This helps get rid of excess starch.
Cook the rice:
In a large pot, put the rice with 2 cups of water and a pinch of salt. Cook over medium heat until the water has almost dissolved.
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 combination is hot (not yet boiling), add the condensed milk and mix well.
Slow cook:
Simmer over low heat for about 30–40 minutes, stirring frequently, until the rice is very tender and the blender thickens. If it’s too thick, you can add a little more milk.
Sweeten and flavor:
Add sugar (to taste) and vanilla, combine and cook for 5 more minutes.
Let it rest:
Remove from heat, get rid of the cinnamon and lemon peel, and let it rest for a few minutes before serving.
Serving:
Serve hot or cold, sprinkled with ground cinnamon.
👉Tips to make it extra creamy:
- Mix constantly during cooking.
- Apply 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?
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