How to make
Pour the milk, cream, anise flavored alcoholic beverage and 5 oz (140 g) of sugar into the pot. If you prefer a sweeter taste, you can add more. Heat them over medium heat, until the mixture reaches a boiling point, while being careful not to overboil the milk.
Add the lemon peel, but only the yellow part. Split the cinnamon in half and also add it to the milk mixture.
Add the rice without washing it beforehand, just rinse it lightly. It's best to add the starch in the rice dessert, in order to make it creamy. The ideal variety for this purpose is any, which is suitable for risotto.
Boil for 35 minutes under a lid at 210°F (100°C). Occasionally open the lid and stir.
The cooked rice pudding should remain more liquid and it will eventually harden. Remove the cinnamon and citrus peel and pour it into bowls.
Allow the dessert to cool for 15-20 minutes - not completely. Sprinkle it with sugar and melt it with a kitchen burner, in order to form a crispy caramel crust.
Serve this Asturian Rice Pudding while it's still slightly warm or cooled to room temperature.
Enjoy!
