Arroz con Leche

Rinse the rice until the water runs clear. Place in a saucepan with 400 ml of water and the cinnamon sticks. Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes until the water is mostly absorbed.

Pour in the whole milk and add the lemon zest. Stir well and bring back to a gentle simmer over medium-low heat. Cook for 15 minutes, stirring frequently to prevent sticking, until the rice is very soft and the mixture has thickened.

Stir in the condensed milk and vanilla extract. Continue cooking for a further 5–8 minutes, stirring constantly, until the pudding is thick and creamy. Remove the cinnamon sticks.

Spoon into bowls or glasses and dust generously with ground cinnamon. Serve warm for a cosy dessert, or refrigerate for 2 hours for a chilled version — both are equally delicious.