👩‍🍳 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?