Rice Pudding

Wash and dry the rice thoroughly

Cook the rice in a large pot with 2 cups of water, covered

When the rice is cooked and almost dry, add the milk and simmer uncovered, stirring occasionally, until it forms a smooth cream

Beat the eggs and sugar in a blender until they form a light and airy mixture, like whipped cream

Combine the rice with the egg mixture and stir gently with a wooden spoon for 5 minutes

Remove from heat and transfer to a baking dish or individual ramekins

Sprinkle with cinnamon

Optional: You can also add an orange or lemon peel, or even crumbled cinnamon sticks during cooking

Serve at room temperature.