Creamy Rice Pudding

1. 1

   In a Dutch oven with a lid, place water, salt, butter, cinnamon sticks and lemon rind. Bring to a boil. Add rice and stir well. Bring the heat to a simmer, and cover the pans, first with foil, then the lid. Cook 45 minutes with the lid on.

2. 2

   After the time has elapsed, remove the lid and foil. Add both condensed and evaporated milk. Stir together well. If you prefer a thicker pudding, let simmer for a few more minutes. Once it has reached desired thickness, stir in vanilla and remove lemon rind and cinnamon sticks.

3. 3

   Cool and top with cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.