1 1/2 cups of rice (300 g)
9 cups of milk (2.1 liters)
1 1/2 cups of sugar (270 g)
6 inches of lemon peel
4 small pieces of cinnamon stick
6 eggs
1 1/2 tablespoons of butter
Cinnamon for dusting
1 1/2 cups of rice (300 g)
9 cups of milk (2.1 liters)
1 1/2 cups of sugar (270 g)
6 inches of lemon peel
4 small pieces of cinnamon stick
6 eggs
1 1/2 tablespoons of butter
Cinnamon for dusting
In a medium saucepan, place the rice and 4 cups of milk (960 ml) and cook over low heat, stirring occasionally with a wooden spoon, until the rice is well cooked (about 20 minutes)
While that's cooking, bring the remaining milk to a boil in a small saucepan
Add the rice mixture to the saucepan with the arroz, add the sugar, lemon peel, and cinnamon stick, and cook, stirring occasionally with a wooden spoon, until it starts to thicken (about 30 minutes)
Let it cool
Strain the eggs through a fine-mesh sieve into a small bowl and whisk with a fork
Pour over the rice
Add the butter, stir well, and cook quickly over low heat (about 3 minutes)
Let it cool again
Place in a large serving dish, cover with plastic wrap, and refrigerate for about 2 hours
Dust with cinnamon to form designs, and serve immediately.
