Traditional Milk Rice

The rice with milk is a classic dessert of Spanish cuisine. There are many ways to do it, according to the tastes of each one. If you like it looser, you can cook the rice previously in water to release the starch, drain and finish the cooking with the milk.

The way I like it most is creamy, that is exactly the texture that I think is the richest, that looks like a cream, that you notice the grain of the rice, but that does not separate from the milk.

In some cases the recipe is finished with a little butter, I prefer to thicken it with a little cream. Even the most classic and traditional recipes should be adapted to our tastes. There is no "universal" recipe or "absolute" truth, the best recipe is the one you like at home.

The round rice is ideal for a good rice with milk. In this recipe the milk has an important role, so that it has a great flavor it is better to use a whole milk and if it is fresh of those that are in the refrigerated area of ​​the supermarkets, much better.


Ingredients:
1,100 ml of whole milk (better fresh)
130 gr. of rice
150 gr. of sugar
200 ml of cream (cream of milk) (better than 35% fat or more)
2 cinnamon sticks
The skin of a lemon (without the white part or with the minimum possible as bitter)

Instructions:
Put the milk in a saucepan with the cinnamon and lemon peel.
When it boils, add the rice, stir until it boils and cook for 25 minutes over medium-low heat.
Out of the fire add the sugar and cream, stir with a wooden spoon, remove the lemon peel and the cinnamon sticks.
Bring the fire back to a boil, lower the heat to a minimum and keep it for 8-10 minutes stirring with a wooden spoon.
Try the rice, it should be tender and creamy.
Let rest for at least ten minutes before serving.
Serve warm or cold with cinnamon powder.


If you have orange at home, you can also put the skin of an orange
If it seems too thick, add a little more milk.
Remember that after resting, the rice will thicken.



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