Creamy Rice Pudding
2-1/2 cups water
1/2 cup uncooked long grain rice
1 cinnamon stick or 1/4 tsp ground cinnamon
2 (1/2-inch) pieces lemon rind
1 (14-oz) can sweetened condensed milk (not evaporated milk)
additional ground cinnamon
In medium saucepan, combine water, rice, cinnamon, lemon rind and salt; let stand 30 minutes. Bring to a boil, stirring ocasionally. Add sweetened condensed milk; mix well. Return to boil; stir. Reduce heat to medium. Cook uncovered, stirring frequently, until liquid is absorbed to top of rice, about 15 minutes. Cool (pudding thickens as it cools).
Remove cinnamon stick and lemon rind. Sprinkle with additional cinnamon.
Serve warm or chilled. Refrigerate leftovers.