Rice Pudding

Ingredients (for 4):

• Whole milk - 320 ml
• Whipping cream - 4 tbsp
• Lemon peel - 6 strips
• Cinnamon stick - 1
• Pudding rice - 80 g
• Butter - 20 g
• Sugar - 20 g
• Ground cinnamon - 1 pinch

Procedures:

1. Pour the milk and cream into a bowl and add the lemon peel and cinnamon stick. Leave to infuse for 5 minutes.

2. Pour half of the infused milk and cream into another saucepan. Add the rice and cook over a low heat for 45 minutes, adding the remaining milk and cream gradually, stirring frequently as if making risotto.

3. Add the sugar 10 minutes after the mixture starts to boil. Stir occasionally to prevent sticking.

4. Once the rice is tender and creamy, add the butter and stir it in.

5. Spoon the rice into bowls. Cool, then chill in the fridge.

6. Just before serving, sprinkle ground cinnamon over the rice pudding.