A delightful twist on the classic Cuban dessert, this rice pudding is rich, creamy, and infused with warm spices.
Combine the rice, water, cinnamon stick, vanilla extract, and lemon zest in a saucepan.
Using a heavy-bottomed saucepan helps prevent the rice from sticking.
Bring the mixture to a boil, then reduce the heat to low and simmer until the rice is tender.
Stir occasionally to ensure even cooking and prevent sticking.
Add the milk, sugar, and salt to the cooked rice and stir well.
Warm the milk slightly before adding to avoid curdling.
Continue to cook over medium heat, stirring frequently, until the mixture thickens to a creamy consistency.
Keep stirring to prevent the pudding from sticking to the bottom of the pan.
Transfer the pudding to a Pyrex dish and sprinkle with ground cinnamon.
Let the pudding cool slightly before serving for the best texture.
Serve warm or chilled, garnished with additional cinnamon if desired.
Chilling the pudding enhances the flavors and makes it more refreshing.
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