This traditional dessert is popular all over Spain. It is sweet and tasty, with a bit of cinnamon on the top. The recipe is very easy and it can be served warm or cold.
200 g/7 oz medium grain or pearl rice
1 l/ 4 ¼ cups milk
125 g/ 4.5 oz sugar
1 cinnamon stick
1 lemon peel
25 g/ 1 oz unsalted butter or margarine
1-2 tsp ground cinnamon, to decorate
- To wash the rice, put it in a strainer and place a bowl under. Wash under running cold water and check the bowl under: when the water is no longer white (because of the rice starch), the rice is clean. Let it drain completely.
- Pour the milk in a large pot and heat on medium. Add the lemon peel, cinnamon stick and sugar. Bring to a boil.
- When it begins to boil, add the rice and stir thoroughly. Reduce heat to low and simmer for about 50 minutes stirring occasionally. As time goes by, stir more often to prevent sticking.
- If the rice is tender and there is very little milk left, remove from heat. If not, let it cook for some more minutes.
- Once the rice is cooked and you have removed it from the heat, add the butter and stir thoroughly until it’s completely dissolved. Allow the rice to stand for 5 minutes.
- To serve, remove the cinnamon stick and lemon peel. Pour the rice pudding into four ramekins or small bowls. Sprinkle the top with ground cinnamon. It can be served warm or cold. If you want to serve it cold, leave to cool and then refrigerate.