Washing the rice:
Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
Cooking the rice:
In a large pot, combine the rice with 2 cups of water and a pinch of salt. Cook over medium heat until the water has almost completely evaporated.
Adding the milk:
Add the liter of milk, the cinnamon stick, and the lemon peel. Cook over low heat, stirring constantly to prevent it from sticking.
Incorporating the condensed milk:
When the mixture is warm (but not yet boiling), add the condensed milk and mix well.
Cooking slowly:
Cook over low heat for about 30–40 minutes, stirring frequently, until the rice is very tender and the mixture thickens. If it’s too thick, you can add a little more milk.
Sweetening and flavoring:
Add the sugar (to taste) and vanilla extract, mix, and cook for 5 more minutes.
Letting it rest:
Remove from the heat, remove the cinnamon stick and lemon peel. Let it rest for a few minutes before serving.
Serving:
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) gives it an even creamier touch.
Would you like me to give you a sugar-free or vegan version?
