Rice with Milk

1,5 ls of semi-skimmed milk
200 gr of rice (nonlong nor vaporized)
The skin of an orange
The yellow skin of a lemon (without the white part)
1 branch of cinnamon
2 spoonfuls of sugar
Liquid saccharin

Put to cook in a dipper the rice with abundant water and salt (a teaspoon by liter), and in another dipper milk with the small branch of cinnamon, the sugar and the orange and lemon peels.
When the rice has been 10 minutes cooking, it slips well and it is spilled on boiling milk, letting approximately cook other 15 minutes (prove from time to time so that it does not go) on a low flame.
Retire of the fire, add liquid saccharin to the taste, remove a little to blend and spill in a source (or in individual containers). Let cool well in the refrigerator before serve.

Category: Desserts