**🍮 Creamy Homemade Rice Pudding**
*Indulge in this velvety, cinnamon-kissed classic—comfort food at its finest!*
### **✅ Ingredients:**
- 1 cup **short-grain rice** (perfect for creamy desserts)
- 1 liter **whole milk** (for richness)
- 1 can (397g) **condensed milk**
- 1 **cinnamon stick**
- 1 strip **lemon peel** (no bitter white pith!)
- 1 pinch **salt**
- 1 tsp **vanilla extract** (optional but heavenly)
- ½ cup **sugar** (adjust to taste)
- **Ground cinnamon** (for dusting)
### **👩🍳 Instructions:**
1️⃣ **Rinse the rice:**
- Soak in cold water, swishing until the water runs clear. This removes excess starch for the creamiest texture.
2️⃣ **Par-cook the rice:**
- In a large pot, combine rice, 2 cups water, and a pinch of salt. Simmer over medium heat until most water is absorbed (~10 mins).
3️⃣ **Slow-cook with milk:**
- Add whole milk, cinnamon stick, and lemon peel. Stir frequently over *low heat* to prevent sticking—patience is key!
4️⃣ **Sweeten it up:**
- Once warm (not boiling), stir in condensed milk. Simmer **30–40 minutes**, stirring often, until rice is tender and pudding thickens. *(Too thick? Add a splash of milk.)*
5️⃣ **Final touches:**
- Mix in sugar and vanilla. Cook 5 more minutes, then remove from heat. Discard cinnamon stick and lemon peel.
6️⃣ **Serve & savor:**
- Let it rest 5 minutes. Enjoy warm or chilled, dusted with cinnamon.
### **✨ Pro Tips for Extra Creaminess:**
- **Stir like you mean it!** Frequent stirring prevents clumps.
- **Whole milk is non-negotiable**—it’s the secret to luscious texture.
- **For over-the-top richness**, fold in a splash of heavy cream at the end.
**💡 Variations:**
- **Vegan?** Swap dairy milk for coconut milk, use maple syrup instead of sugar, and try vegan condensed milk.
- **Sugar-free?** Substitute with erythritol or omit condensed milk (add extra vanilla for flavor).
*This pudding is love in a bowl—comforting, nostalgic, and impossible to resist!*
