Arroz con Leche I

Description
This dessert is delicious with Spanish dessert wines.

Ingredients

 * 1 liter milk
 * 200 grams of short round arborio rice (or paella rice / risotto rice)
 * 100 grams of sugar (white or brown, depending on preference)
 * 250 ml water
 * 1 teaspoon of salt
 * grated zest of one lemon
 * ground cinnamon
 * 1 cinnamon stick (for boiling)
 * cinnamon sticks (for garnish)

Directions

 * 1) Place the water, rice, cinnamon stick, lemon zest, salt and sugar in a saucepan or pot and bring to a boil.
 * 2) When boiling, lower heat, cover and let simmer until the water is nearly all absorbed (keep checking every minute, so as not to burn).
 * 3) Add the milk when most of the water has absorbed and continue cooking until the rice is extra tender and “bloated”.
 * 4) Stir and the texture should be creamy.
 * 5) Add a splash more milk if necessary (whole fat).
 * 6) Remove the cinnamon stick.
 * 7) Serve the arroz con leche warm (or chilled), and garnish with cinnamon powder on top and cinnamon sticks on the side.