Ingredients (10 servings)

• 1L (4 1/2 cups) milk
• 300g (1 1/2 cups) sugar
• 300g (1 1/2 cups) short grain rice
• 2 lemon peels (not the peel of two lemons, just two peels of one lemon cut vertically)
• 4 egg yolks
• cinnamon q.s.

Instructions (Time: 4 hours)

Cook the rice with enough water to cover it with a bit of salt until it is nearly done. Mix the milk with the sugar and the lemon peels and heat it in a pot. 

Beat the egg yolks and add a little of the warmed milk to the egg yolks. Add the egg yolks and the rice to the milk. Let it cook in low heat until it thickens (I like it more on the thick side, but if you prefer it thinner just remove it sooner).

Place it on a serving bowl and let it cool down. Once it has reached room temperature, place it in the fridge for 2h/3h. Sprinkle some cinnamon on top and serve!