|100 g||round grain rice|
|2||strips of lemon peel (zest only)|
|750 g||semi-skimmed milk|
|4||egg yolks (medium-sized eggs)|
|Powdered cinnamon to taste|
- Place the rice, water, cinnamon stick and lemon zest in the bowl and cook 10 minutes, at 100ºC on reverse speed 2.
- Set aside four tablespoons of milk and add the rest of the milk into the bowl. Cook 25 minutes, at 90°C on reverse speed 1, without the measuring cup (if it starts to splash, place the cooking basket on the lid).
- Add the sugar through the lid opening and cook 15 minutes, at 90ºC on reverse speed 1. After 10 minutes, add the yolks, previously mixed with the reserved milk, through the lid opening.
- Tip the sweet rice mixture into a deep platter, and remove the lemon zest and the cinnamon stick. Garnish with the powdered cinnamon when completely cold.