Arroz Con Leche (Latin American Rice Pudding)

• 180 g Short-grain rice
• 1 liter Whole milk
• 2 pieces Cinnamon sticks
• 1 tsp Dried orange zest
• 1 medium Lemon
• 1 pinch Fine sea salt
• 120 g Caster sugar
• 2 tsp Vanilla extract
• 1 tsp Ground cinnamon

1. Rinse the rice in cold water until the water runs mostly clear. Use a microplane to finely zest the lemon, then juice it.
2. Put the rice in a saucepan with the whole milk, cinnamon sticks, dried orange zest, lemon zest, a pinch of fine sea salt, and half the lemon juice. Bring just to a gentle simmer over medium heat, stirring often so the milk does not catch.
3. Reduce to low and cook at a very gentle simmer for 35 to 45 minutes, stirring regularly, until the rice is tender and the pudding is thick and creamy. If it starts to stick, lower the heat and stir more frequently.
4. Stir in the caster sugar and cook for 5 minutes, stirring, until fully dissolved and glossy. Take off the heat and stir in the vanilla extract and the remaining lemon juice to taste.
5. Remove the cinnamon sticks, then spoon into bowls. Serve warm, or cool then chill until cold, and dust with the ground cinnamon just before serving.

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