Ingredients for 6 people: 150 g of rice 100 g of butter 150 g of sugar 2 l of milk Rind of half a lemon 1 stick of cinnamon Vanilla
Place the rice in a wide flat earthenware dish with almost twice as much water. Simmer and when it is almost dry, add the milk, which you have previously heated in a separate earthenware dish with the sugar, cinnamon and lemon rind. After an hour, add the butter and stir continuously. Leave it to simmer for a further hour so that it thickens and becomes creamy and thick in consistency.Remove the lemon peel and the cinnamon.
Pour the creamed rice into a serving dish or share out between six individual earthenware dishes or bowls. Sprinkle with sugar mixed with a little vanilla powder. Place on a very hot griddle so that a layer of caramel forms on top.It can also be served without caramel, garnishing with powdered cinnamon.