👩🍳 Instructions
- Cook the rice: In a saucepan, bring water to a boil. Add rice and simmer until water is absorbed.
- Infuse the milk: In another pot, gently heat the milk with lemon peel and cinnamon stick. Don’t let it boil.
- Combine: Add the warm milk to the cooked rice. Stir in sugar, butter, and vanilla. Simmer until creamy (about 15–20 minutes).
- Temper the eggs: Whisk yolks in a bowl. Slowly add a bit of the hot rice mixture to the yolks while whisking, then pour back into the pot.
- Finish cooking: Stir constantly over low heat until thickened. Remove lemon peel and cinnamon stick.
- Cool & decorate: Pour into serving dishes. Once cooled, sprinkle with cinnamon—crosshatch patterns are traditional!
Want to explore a few regional variations or modern twists on this dessert? I’ve got some delicious ideas up my sleeve.
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