2litres (8 cups) milk160 gmshort-grain rice, such as Calasparra1cinnamon quill1lemon, finely grated rind only350 gmcaster sugarFor dusting:ground cinnamon
Combine milk, rice, cinnamon quill and lemon rind in a saucepan. Bring to a simmer over medium heat and cook until rice is tender and milk reduces by half (45-55 minutes). Add sugar and cook until dissolved and slightly thickened (5-10 minutes). Remove from heat and cool to room temperature, then transfer to an airtight container and refrigerate until cold (3-4 hours).
Remove cinnamon quill from rice mixture, divide among 4 bowls and serve, dusted to taste with ground cinnamon.
They’re not that big on desserts in Spain, and you can go to some restaurants and be offered just an apple. This is a version of a rice pudding that I ate at least once a week in Spain. It’s simple and refreshing.