Preparation

• Place the cold milk, lemon peel, and cinnamon stick in a saucepan. Let it infuse for 5 minutes at room temperature to absorb the flavors.
• After these 5 minutes, transfer half of the milk to another saucepan. Leave the lemon peel and cinnamon in the first saucepan to continue infusing.
• Turn on the heat for the first saucepan, where the lemon peel and cinnamon remain, on low heat, just to keep the milk warm without bringing it to a boil.
• Turn on the heat for the second saucepan on low, and when it begins to boil, add the rice.
• Cook the rice for about 40-45 minutes on low heat, stirring occasionally to prevent it from sticking to the bottom of the saucepan.
• The remaining milk should be gradually incorporated during cooking, as the rice absorbs it, similar to the risotto technique.
• After 10 minutes of cooking, add the sugar and continue stirring to ensure the rice does not stick.
• Once the rice is cooked, incorporate the butter previously brought to room temperature and mix well until it melts.
• Pour the rice pudding into individual bowls and let it cool to room temperature.
• When the rice is cold, place the bowls in the refrigerator for a few hours to finish chilling.
• When serving it, we can present it in two ways:
• The traditional way involves sprinkling sifted ground cinnamon over the rice pudding to give it an aromatic touch.
• The Asturian way, instead of ground cinnamon, involves sprinkling white sugar on top, which is caramelized with a torch, just like with crema catalana.