1. 1

   Step 1

   Place 1 L of milk in a saucepan and add 1 lemon peel and 1 teaspoon of salt.

2. 2

   Step 2

   Bring the milk to a boil.

3. 3

   Step 3

   Add 200 g of short-grain rice to the boiling milk.

4. 4

   Step 4

   Reduce the heat and cook the rice slowly, stirring constantly, for 30 minutes.

   Timer 30 min
5. 5

   Step 5

   Add 200 g of sugar to the cooked rice.

6. 6

   Step 6

   Continue to cook and stir for another 10 minutes to dissolve the sugar well.

   Timer 10 min
7. 7

   Step 7

   In a separate bowl, beat the 3 egg yolks well.

8. 8

   Step 8

   Remove a little of the hot rice and mix with the egg yolks to temper them.

9. 9

   Step 9

   Incorporate this egg yolk mixture into the rice pot, stirring vigorously.

10. 10

    Step 10

    Cook for another 2 minutes, stirring constantly, to thicken without letting it boil.

    Timer 2 min
11. 11

    Step 11

    Remove the lemon peel and pour the rice pudding into a serving dish or individual plates.

12. 12

    Step 12

    Let it cool completely at room temperature.

13. 13

    Step 13

    Sprinkle with ground cinnamon to taste before serving.

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