Ibizan Creamy Rice Pudding

Ingredients

Short grain rice

1 cup

Water

1 cup

Milk

4 cups

Sugar

3/4 cup

Cinnamon stick

1

Lemon zest

1 tablespoon, freshly grated

Salt

1 pinch

Instructions

1. Place the short grain rice in a sieve and rinse under cold water until the water runs clear. This helps to remove excess starch and makes for a creamier pudding.
2. In a large, heavy-bottomed pot, combine the rinsed rice, water, milk, sugar, cinnamon stick, fresh lemon zest, and a pinch of salt.
3. Over medium-high heat, bring the mixture to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
4. Once boiling, reduce the heat to low and allow the pudding to simmer. Stir frequently for approximately 1 hour, or until the rice is tender, and the pudding has thickened to a creamy consistency.
5. Remove the pot from the heat and discard the cinnamon stick.
6. Pour the warm pudding into a large serving dish or divide into individual bowls. Allow the pudding to cool at room temperature.
7. The pudding can be served at room temperature or chilled in the refrigerator. For a cooler treat, especially during the summer months, refrigerate for at least 2 hours before serving.