Recipe for rice pudding

Rice pudding is one of the most liked desserts in my house and that is welcome any day of the year in cold or hot. And while not a quick dessert to prepare, is very easy to do. There are various ways of making this recipe depending on whether the rice is cooked separately and then added to lalecheo if boiled directly in the milk. I personally prefer the latter because it is way more connected and creamier than the other way around.

ingredients:
1 liter of milk
200 grams of rice bomb
125 grams of sugar
2 cinnamon sticks
The peel of a lemon
The rind of half an orange
Cinnamon

Step by step:
Put the milk in a saucepan with the sugar, lemon peel and orange and two cinnamon sticks. We put it to heat up to medium heat shaking occasionally until it begins to boil. Once the milk is cooking add the rice and let cook for about 45-55 minutes, stirring constantly to prevent sticking to the bottom of our casserole. It is very important not stirring it could spoil the recipe because the rice will burn on the bottom.
When time has passed rice should be at its point, if still a little hard you can leave a little bit of time until it becomes quite.
Once you are ready will remove the cinnamon sticks and lemon peels and orange and serve in bowls sprinkled over a little cinnamon.