1/4 kg rice (1/2 lb)
250 ml water (1 cup)
1 cinnamon stick, 4 cm (1-1/2 inches)
1 piece lemon peel
75 g sugar (2-1/2 oz)
1/4 teaspoon salt
1-1/4 l milk (5 cups)
ground cinnamon
Put the rice, water, cinnamon stick, lemon peel, sugar and salt in a saucepan and bring to a boil. Cover and simmer on a low fire until the water is nearly absorbed, about 8 minutes. Then add the milk and continue cooking until the rice is very tender. There should be enough liquid left to give a creamy consistency to this dessert. Remove cinnamon and lemon rind. Serve dusted thickly with cinnamon. Serve hot or chilled.