DESSERT...

ingredients:
  - One liter of whole milk
  - Sugar, 120 grams
  - Rice, 210 grams
  - Butter, 30 grams
  - Cinnamon, a couple of branches
- A lemon peel
  - Cinnamon


Preparation:

  To start making the rice pudding should be put on a low heat warm the milk with the sugar, cinnamon sticks and lemon peel.

  While milk is heating, wash the rice under running water and drain well. When the milk begins to boil, add the rice and stir drained. We let the fire with a low and let rice simmering in milk about an hour of time. Be sure to stir occasionally to prevent burning or sticking.

  When you take about fifty minutes, if rice is done and is little milk away the heat and let stand for the rice to absorb the remaining milk.

  Once ready the rice, remove the lemon peel and cinnamon and add the butter to the rice pudding, stirring mixture well until everything is integrated.

  Finally, let rest our rice pudding and handed in or used containers we have thought. The last detail is to sprinkle cinnamon on top to give a touch of color and flavor.

(you can add raisins)