Rice Pudding -- Arroz con Leche Recipe

Three days ago, I said to myself:”One dish that I definitely have to make this summer is Rice Pudding--Arroz con Leche in spanish. 

It’s such a “Delicious” and refreshing dessert, I love it! --And it's very popular in Argentina too, especially during the summer time.

When I was a little girl and mi abuela--my grandmother -- used to serve “arroz con leche” after sunday summer lunch. It was the kind of dessert that everyone enjoyed. 

I still remember the smell of fresh lemon zest with both the aroma of milk and rice that filled the whole house.While me and my cousins were playing and singing a Children’s Song call Arroz con Leche/Rice Pudding” that sounds like this. Ah-h-h-h, Memories, memories.
 
I guess every country, grandmother and mother has their own secrets and tips to make Rice Pudding. But at the end, they all taste just “Heavenly”, don’t you agree?... ...

I remember the first time I tried to make Rice Pudding-- on my days as a student--I said to myself: This is going to be So easy! Well... it didn't end up very good. It was a TOTAL DISASTER!--A combination of burnt milk with a lot of burnt rice stuck to my new pot. :( :( 

And since that incident, I have never tried my hand at Rice Pudding again. I was a little afraid to try it.
 
But today, I Did It! Yes ;) Surprisingly to me, it turn out fine and really delicious. 

Isn’t just funny, how some simple things could become so difficult to make...Unbelievable!
 
This time I made a couple of changes to my grandmother's recipe (sorry grandma!) and it was worth it--Hungry “Hubby” almost ate it all. 

So I will have to make some more! Mmm...What a pleasant sacrifice?!

Arroz con Leche/Rice Pudding

¾ C. rice (I use long grain rice)
1 Lt / 4 Cups whole milk
150 g / 3/4 Cups sugar
Lemon zest, as much as you like
Ground cinnamon (optional)

Preparation:
In a pan, cook the rice in water. In the meantime in a separate large pan bring the whole milk, sugar and the lemon zest to a very slow simmer. 5-6 minutes before rice is about to be ready add the rice (without the water) to the milk mixture. Stir well to combine. Return to a slight simmer and cook for an additional 3 -5 minutes. Stir occasionally. 

 Remove from the heat and let cool almost completely. Pour into a bowl and refrigerate. Serve chilled and sprinkle with ground cinnamon (if desire).