Rice with Milk

Preparation

1. 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.
2. 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.
3. 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.
4. Turn on the heat for the second saucepan on low, and when it begins to boil, add the rice.
5. Cook the rice for about 40-45 minutes on low heat, stirring occasionally to prevent it from sticking to the bottom of the saucepan.
6. The remaining milk should be gradually incorporated during cooking, as the rice absorbs it, similar to the risotto technique.
7. After 10 minutes of cooking, add the sugar and continue stirring to ensure the rice does not stick.
8. Once the rice is cooked, incorporate the butter previously brought to room temperature and mix well until it melts.
9. Pour the rice pudding into individual bowls and let it cool to room temperature.
10. When the rice is cold, place the bowls in the refrigerator for a few hours to finish chilling.
11. When serving it, we can present it in two ways:
12. The traditional way involves sprinkling sifted ground cinnamon over the rice pudding to give it an aromatic touch.
13. The Asturian way, instead of ground cinnamon, involves sprinkling white sugar on top, which is caramelized with a torch, just like with crema catalana.