👨‍🍳 Instruktioner

1. 1

   In a medium saucepan, combine milk, rinsed rice, 1/3 cup of sugar, cinnamon sticks, and lemon zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

   💡 Proffstips: Stirring prevents the rice from sticking to the bottom.
2. 2

   In a separate bowl, whisk together the egg yolks, the remaining 1/3 cup of sugar, and vanilla extract until pale and creamy.

   💡 Proffstips: Ensure the sugar is fully incorporated.
3. 3

   Gradually temper the egg yolk mixture by whisking in about 1/2 cup of the hot milk mixture. Then, pour the tempered egg yolk mixture back into the saucepan with the rice.

   💡 Proffstips: Tempering prevents the eggs from scrambling.
4. 4

   Cook, stirring constantly, for an additional 2-3 minutes, until the pudding has thickened slightly. Do not boil.

   💡 Proffstips: The pudding will thicken more as it cools.
5. 5

   Remove the cinnamon sticks and lemon zest. Pour the arroz con leche into individual serving bowls or a larger serving dish. Let it cool to room temperature, then chill in the refrigerator for at least 2 hours. Sprinkle with ground cinnamon before serving.

   💡 Proffstips: Can be served warm or cold.