Rice Pudding
- Medium- or long-grain white rice 200 g
- Zest of Lemon 1 med
- Zest of Orange 1 med
- Whole Milk 1 l
- Water 500 ml
- Sugar 100 g
Step 1
Combine the lemon and orange zest with the water and boil the rice. Once it reaches the boiling point, reduce the heat, cover and simmer until some of the water evaporates and the mixture gets thicker.
Step 2
Stir in the milk and the sugar and cook for another 20-25 minutes stirring occasionally until rice is fully cooked. Serve with cinnamon on top or sprinkle some raisins for major sweetness.