Arroz con Leche II

[kirra]

Arroz con Leche II

Ingredients:

1 cup uncooked rice
2 liters (4 cups) of whole milk, divided
9 tbs. of sugar
1 stick of cinnamon
1 tbs. cinnamon in powder
1 slice of lemon peel (be careful to use only the zest and not the pithy white part of the peel)
1 tsp. butter or margarine

Preparation:

Rinse the rice by covering it in water and gently stirring, removing any impurities that rise to the surface (hulls, small stones, etc.). Rinse 2-3 more times under running water to get rid of the extra starch.

Put the rice in a heavy saucepan and cover with cold water. Cook on medium heat until all the liquid is absorbed.

Put the rice in a sieve and rinse again. Drain.

Put the rice back on the stove and add 1 liter (2 cups) of milk. Cook, stirring constantly so that the milk doesn't get scorched.

In the meantime, put the other liter of milk in a small saucepan on low heat. Add the cinnamon stick and lemon zest and cook until very hot but not boiling. Once the milk is hot, add the other rice/milk mixture slowly and cook until most of the liquid is absorbed, stirring constantly.
Add six tablespoons of sugar and the butter (or margarine) and mix well. Remove the cinnamon stick and lemon zest.

Let cool. Serve in separate bowls. Before serving, sprinkle powdered cinnamon and 1/2 to 1 tsp sugar on top. Add more sugar to taste. Makes four portions of 1/2 cup each.