Creamy Spanish Arroz con Leche with Orange Blossom

Rinse the rice under cold water until the water runs clear. This helps prevent stickiness.

In a large saucepan, combine the rinsed rice, whole milk, granulated sugar, and the strip of orange peel. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.

Once simmering, reduce the heat to low and cook for 35-40 minutes, stirring frequently, until the rice is tender and the pudding has thickened to a creamy consistency. The milk should be mostly absorbed.

Remove the saucepan from the heat. Discard the orange peel. Stir in the orange blossom water and 1/2 teaspoon of ground cinnamon.

Pour the rice pudding into individual serving bowls or a large serving dish. Allow it to cool slightly at room temperature.

Chill the rice pudding in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the pudding to set further.

Before serving, sprinkle with additional ground cinnamon for garnish.