Spanish Arroz Con Leche

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 cup of short grain rice (Arroz Bomba is what I use in Spain)

1 to 2 wide slices of lemon rind

1 stick of cinnamon

1 teaspoon of ground cinnamon

1 pinch of salt

1 liter of whole milk (you can substitute non-dairy milks if desired)

Sugar to taste

Directions at spanishsabores.com

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