Rice Pudding

Directions

1. 1
   Put the rice in a 2-quart saucepan and barely cover with cold water.
2. 2
   Bring to a brisk boil over high heat, and then immediately remove from the heat.
3. 3
   Drain the rice in a colander, but do not rinse.
4. 4
   Set aside.
5. 5
   In the same saucepan, over medium-high heat, bring the milk to a boil with the cinnamon and citrus peels.
6. 6
   Once bubbles break the surface, return the rice to the pan and then add the sugar, stirring to break up any clumps of rice and dissolve the sugar.
7. 7
   Reduce the heat and simmer, partly covered, for about 40 minutes, or until most of the milk is absorbed and the rice is still chewy.
8. 8
   Stir occasionally to prevent the rice from burning or clumping, and to prevent a thick skin from forming on the surface.
9. 9
   Have 4 flan or dessert cups ready.
10. 10
    Discard the cinnamon stick and citrus peels.
11. 11
    Divide the pudding among the bowls with a ladle.
12. 12
    Let cool and then refrigerate for at least 1 hour.
13. 13
    If desired, dust the surface of each with ground cinnamon immediately before serving.