Arroz con Leche

Combine the milk, cinnamon stick, and lemon peel in a medium, heavy saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.

Add the rice. Stir to combine. Reduce heat to the lowest setting.

Cook uncovered for 35–45 minutes, stirring every 3–4 minutes to prevent sticking and distribute the starch. The mixture should be gently bubbling at the surface.

When the rice is completely tender and the mixture coats the back of a spoon, remove the cinnamon stick and lemon peel. Add the sugar and stir until dissolved.

Taste — the arroz should be creamy, not gluey, and lightly sweet with distinct cinnamon and lemon notes.

Pour into individual bowls or one large dish. Dust the surface with ground cinnamon in an even layer. Serve warm or chilled.