Cook the rice for about five minutes with no much water, but be careful, don?t let the rice get dry!

Meanwhile, heat the milk (medium heat), together with the lemon or orange zest, the sugar, salt and the cinnamon stick.

When the milk is hot (just before it starts boiling) add the rice, previously pre-cooked and reduce heat to very low.

Stir it from time to time, checking it doesn?t get burn. When stirring it, touch the bottom of the pan with the wooden spoon you are using. This way you?ll notice if the rice is burning or not, as it would be ?stuck? on the bottom of the pan. Let it cook for about 20 minutes or until you notice the rice is completely cooked.

In case the rice gets dry during its cooking, add some milk, as the Arroz con Leche should be half-liquid, never solid.

Everyone has his/her own taste, so, next time you prepare this recipe, add more or less sugar, or maybe, if you prefer a more liquid Arroz con leche, add more milk.

The final step, when the rice is cooked, is removing it from heat; remove the cinnamon stick and the lemon or orange zest, and serve it in individual cups or glasses.

When the Arroz con Leche is colder, put it in the fridge.
Serve cold, with some ground cinnamon on it.