Rice Pudding

1. 1

   Put the rice in a 2-quart saucepan and barely cover with cold water.

2. 2

   Bring to a brisk boil over high heat, and then immediately remove from the heat.

3. 3

   Drain the rice in a colander, but do not rinse.

4. 4

   Set aside.

5. 5

   In the same saucepan, over medium-high heat, bring the milk to a boil with the cinnamon and citrus peels.

6. 6

   Once bubbles break the surface, return the rice to the pan and then add the sugar, stirring to break up any clumps of rice and dissolve the sugar.

7. 7

   Reduce the heat and simmer, partly covered, for about 40 minutes, or until most of the milk is absorbed and the rice is still chewy.

8. 8

   Stir occasionally to prevent the rice from burning or clumping, and to prevent a thick skin from forming on the surface.

9. 9

   Have 4 flan or dessert cups ready.

10. 10

    Discard the cinnamon stick and citrus peels.

11. 11

    Divide the pudding among the bowls with a ladle.

12. 12

    Let cool and then refrigerate for at least 1 hour.

13. 13

    If desired, dust the surface of each with ground cinnamon immediately before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.