Extra creamy Spanish rice pudding

Ingredients

• 1 cup short-grain rice
• 4 cups whole milk
• 1/2 cup sugar
• 1 cinnamon stick
• 1 strip of lemon peel
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Ground cinnamon, to decorate

Step-by-step preparation

1. In a large pot, cook the rice in water for about 10 minutes. Drain and set the rice aside.
2. In another large pot, heat the milk, sugar, cinnamon stick and lemon peel over medium-high heat, stirring constantly until the sugar dissolves.
3. Add the cooked rice to the hot milk and stir well.
4. Cook over medium-low heat for about 30–40 minutes, stirring from time to time, until the rice is soft and the mixture is creamy.
5. Add the cream and vanilla extract and stir well. Cook for another 5–10 minutes, stirring occasionally, until thick and creamy.
6. Remove the cinnamon stick and lemon peel.
7. Serve the rice pudding warm or cold, dusted with ground cinnamon.