I swear this recipe was sent straight from heaven!

Slow cook:

Simmer over low heat for about 30–40 minutes, stirring frequently, until the rice is very tender and the blender thickens. If it’s too thick, you can add a little more milk.

Sweeten and flavor:

Add sugar (to taste) and vanilla, combine and cook for 5 more minutes.

Let it rest:

Remove from heat, get rid of the cinnamon and lemon peel, and let it rest for a few minutes before serving.

Serving:

Serve hot or cold, sprinkled with ground cinnamon.

Tips to make it extra creamy:

• Mix constantly during cooking.
• Apply whole milk for better texture.
• Adding a splash of cream at the end (optional) gives an even creamier touch.

Would you like a sugar-free or vegan version?