Spanish Rice Pudding

Instructions

1. Rinse the rice
   Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy.
2. Infuse the milk
   In a large, heavy-bottomed saucepan, combine the milk, heavy cream, cinnamon stick, lemon peel, and orange peel. Heat over medium-low heat until small bubbles form around the edges, about 5 minutes. Do not let it boil.
3. Cook the rice
   Add the rinsed rice to the infused milk mixture. Cook over low heat, stirring frequently to prevent sticking, for about 30-35 minutes until the rice is tender and the mixture has thickened. The pudding should still be a bit soupy as it will continue to thicken as it cools.
4. Add sweetness
   Stir in the sugar and salt. Continue cooking for another 5-10 minutes, stirring constantly, until the pudding reaches a creamy consistency. Remove from heat and stir in the vanilla extract.
5. Serve and garnish
   Remove the cinnamon stick and citrus peels. Spoon the rice pudding into individual serving dishes. Serve warm or refrigerate for at least 2 hours if you prefer it cold. Just before serving, sprinkle with ground cinnamon.