In a large pot, pour the milk and add the cinnamon stick, lemon and orange peels, and vanilla pod (if using).
Heat over medium-low heat until piping hot, but not boiling. Let it steep for 5-10 minutes and remove from heat.
Wash the rice under cold water to remove some of the starch. This helps prevent it from clumping together.
Remove the peels and cinnamon stick from the milk.
Reheat the milk over medium-low heat and add the rice. Stir well to prevent it from sticking to the bottom.
Cook the rice for about 35-40 minutes, stirring constantly, especially towards the end.
When the rice is tender and the mixture begins to thicken, add the sugar and a pinch of salt. Mix well so that the sugar dissolves.
Cook for about 5 more minutes, stirring. If you prefer it creamier, you can add a little cream (50-100 ml) at this stage.
Remove the pot from the heat and let the rice pudding rest for a few minutes.
Pour it into individual containers or a large dish.
Sprinkle with ground cinnamon and let cool to room temperature before putting it in the refrigerator.
💡 FINAL TIPS
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