RICE PUDDING

1. Put the rice and the milk in a pot. We use this amount of milk so that the rice turns out creamier.
2. Grate a few pieces of lemon peel and add to the pot.
3. Add a cinnamon stick.
4. Before putting this mixture on the heat, let it rest for 30 to 60 minutes.
5. Once this time has passed, put the pot on the heat and cover it until it is about to boil. Check the pot constantly.
6. Once it is about to boil, take the lid off and start to stir carefully. It is best if you stir constantly, but carefully.
7. Once the rice is al dente, add the sugar. Keep stirring the rice pudding until the liquid starts to evaporate and the sugar starts to thicken the mixture.
8. Once the rice pudding is cooked, turn off the heat, take out the larger pieces of cinnamon and lemon peel, and let it rest for a few minutes in the pot while stirring a bit more intensely so that the liquid evaporates completely and the pudding becomes even creamier.
9. Finally, put the rice pudding in the refrigerator for 20 to 30 minutes and that's it!

Sprinkle some TERANA Ground Cinnamon before serving.