This Spanish-style dessert cooks rice in milk with orange peel and cinnamon for a creamy fragrant bowl.
10 min prep 24 min cook 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice and put it in a pot with the milk.
Cook the rice in the milk over low heat for 18 minutes.
Add the sugar, orange peel, and cinnamon.
Cook for 4 minutes more, stirring so the rice does not catch.
Spoon into bowls and chill for 30 minutes.
💡 Tip: Removing the orange peel early prevents bitterness in the dessert.
🍽️ Serving suggestion: Serve cold in small bowls with cinnamon on top.
~238
kcal calories
5
g protein
32
g carbs
9
g fat
28.8g
Sugar
0.9g
Fiber
66.1mg
Sodium
2.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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