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Rice Pudding

Serves 4

  • 1 liter of whole milk
  • 120 gr of sugar
  • 210 gr of rice
  • 1 stick of cinnamon
  • 1 lemon, peeled
  • 1 tsp cinnamon powder

We begin by heating the milk with the sugar, lemon peel, and cinnamon stick. While the milk is heating we wash the rice in cold, running water from the tap until the water runs clear. Strain the rice well. When the milk begins to boil we add the rice and stir. Lower the flame as low as possible and let cook for around 50 minutes, stirring from time to time to avoid sticking and burning on the bottom of the pot. Finally, we remove the pot from the heat and allow the rice pudding to rest for 10 minutes, then remove the lemon peel and cinnamon stick. Stir. To serve, spoon the rice pudding into a bowl and dust the top with the powdered cinnamon.