Rice pudding, I don't want to marry

Do you like  rice pudding  as much as I do?  Cheap, simple, caloric, filler and exquisite . What a joy to get home and there's a fountain waiting in the fridge. But what I like most is that it's a  very popular dessert   . Its origin is  Spanish  and we begin to talk about its existence at  the end of the nineteenth century  . In fact, rice is a grass that Arabs installed in Spain during the invasion. Thus, cities like Alicante and Valencia became important production areas. It was there that a new creation was made that seasoned with  cinnamon  and citrus peels, such as orange or lemon.

Of course, the culinary tradition  moved to Argentina with strong immigration . It turns out, in the European country, milk was an expensive item, while for us not. This was due to the proliferation of cattle and drums that existed in Buenos Aires. So the new citizens took the opportunity to show off with the  dish  that later became permanent in our homes.  Currently, there are those who refer it as a sign of poverty or precariousness . However, many find in this elaboration the roots that characterize us and the  food  of previous generations.  Nothing to be ashamed and a lot to enjoy .

 ingredients 

• 100 g of rice (preferably double carolina or for risotto)
• 1 liter of milk
• 150 g sugar
• Cinnamon (in stick and powder)
• Lemon peel

 Preparation 

1. We start by putting in a pot our rice along with the liter of milk.
2. Then, we cut a few pieces of lemon peel (previously washed) and add them to the pot.
3. In addition, to rice pudding we add a cinnamon stick. The branch is not mandatory but it is better to flavour during cooking.
4. Before putting it on the fire, let the mixture stand between 30 and 60 minutes. This time is the one that serves to flavour and mix rice with the flavors of cinnamon and lemon.
5. Once this is done, we put it to cook. We keep everything we put in it previously and cover it until it is close to boiling.
6. When it is near the boil, we uncover the pot and begin to stir carefully. I want us to do this as much as we can.
7. If we see that rice is about, then it's time to add sugar to it. Meanwhile, we continue to stir the rice pudding until the sugar evaporates and thicker the mixture.
8. As soon as our preparation is cooked, turn off the fire. Then we take out the pieces of cinnamon and lemon peels. Then, let it stand for a few minutes in the pot while stirred more intensely. The idea is that the liquid will be removed and even more creamy.
9. Finally, we bring our rice pudding to the fridge for 20 or 30 minutes and it will be ready to serve. Finally, it is advisable to throw a little cinnamon powder on top to make it even richer.