RECIPE INGREDIENTS
(4-6 servings)

1 liter of whole milk

100 g of round rice (bomba type or similar)

100 g sugar (adjust to your taste)

1 cinnamon stick

The peel of 1 lemon (without the white part)

The peel of 1 orange (optional, for more aroma)

1 vanilla pod or a few drops of vanilla essence (optional)

A pinch of salt

Cinnamon powder for decoration

PREPARATION OF THE CREAMY RICE PUDDING RECIPE
In a large pot, pour the milk and add the cinnamon stick, lemon and orange peels, and vanilla pod (if using).

Heat over medium-low heat until piping hot, but not boiling. Let it steep for 5-10 minutes and remove from heat.

Wash the rice under cold water to remove some of the starch. This helps prevent it from sticking together.

Remove the skins and the cinnamon stick from the milk.

Reheat the milk over medium-low heat and add the rice. Stir well to prevent it from sticking to the bottom.

Cook the rice for about 35-40 minutes, stirring constantly, especially towards the end.

When the rice is tender and the mixture begins to thicken, add the sugar and a pinch of salt. Mix well until the sugar dissolves.

Cook for another 5 minutes, stirring. If you like it creamier, you can add a little cream (50-100 ml) at this stage.

Remove the pot from the heat and let the rice pudding rest for a few minutes.

Pour it into individual containers or a large serving dish.

Sprinkle with ground cinnamon and let cool to room temperature before refrigerating.

💡 FINAL TIPS
The trick to making it creamy is to stir often and cook over low heat. Patience is key.

If it thickens too much when cooled, you can add a little hot milk and mix.