Recipe of Creamy Rice Pudding: Grandma's Easy Recipe Without Thickeners

Ingredients

• 1 cup short-grain or Carolina rice (200 g)
• 1 liter whole milk
• 1/2 cup sugar (100 g)
• 1 cinnamon stick
• A strip of lemon peel (yellow part only)
• A pinch of salt
• 1 teaspoon vanilla extract
• Ground cinnamon, for dusting
• Raisins (optional, for garnish)

Directions

1. 1

   Rinse the rice under cold water until the water runs clear and drain well.

2. 2

   Place the rice in a pot with the milk, cinnamon stick, lemon peel and a pinch of salt; bring to a gentle boil over medium heat.

3. 3

   Lower the heat to minimum and cook for 35-40 minutes, stirring every few minutes so the rice releases its starch and doesn't stick to the bottom.

4. 4

   When the rice is tender and the mixture starts to thicken, add the sugar and vanilla; stir for 5 more minutes.

5. 5

   Remove the cinnamon and lemon peel, and let it rest for 10 minutes: rice pudding keeps thickening as it cools.

6. 6

   Divide among bowls or a large dish, dust with ground cinnamon and garnish with raisins if you like.

7. 7

   Serve warm or chilled from the fridge, as you prefer.