Arroz con Leche I

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. Add a splash more milk if necessary (whole fat).
 * 5) Remove the cinnamon stick.
 * 6) Serve the Arroz con Leche warm (or chilled), and garnish with cinnamon powder on top and Cinnamon sticks on the side.
 * 7) This dessert is delicious with Spanish dessert wines.