Slow cook:
Cook over low heat for about 30–40 minutes, stirring frequently, until the rice is very tender and the mixture has thickened. If it is too thick, you can add a little more milk.
Sweeten and flavor:
Add sugar (to taste) and vanilla, mix and cook for 5 more minutes.
Let it rest:
Remove from heat, take out the cinnamon and lemon peel. Let it rest for a few minutes before serving.
Serving:
Serve hot or cold, sprinkled with ground cinnamon.
Tips for extra creamy:
Stir constantly during cooking.
Use whole milk for better texture.
Adding a splash of cream at the end (optional) gives it an even creamier touch.
Would you like me to give you a sugar-free or vegan version?
