Long-grain rice simmers first with a cinnamon stick and a curl of lemon zest until it just starts to soften, soaking up all that warm, citrusy spice before the pudding stage even begins. From there it's a slow, patient stir on the stove, building toward that classic arroz con leche texture — thick enough to coat the back of a spoon, with a soft, tender bite of rice throughout. A touch of vanilla and a dusting of ground cinnamon on top round out the flavor, keeping it cozy and fragrant rather than overly sweet. Serve it warm right off the stove for a rice-pudding-meets-custard vibe, or chill it a couple hours for a firmer, spoonable dessert. Either way, this one's a great choice for a lactose free table, no compromise on that classic creamy finish.
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Combine the water, rinsed rice, cinnamon stick, and lemon zest strip in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is mostly absorbed and the rice is beginning to soften, about 8–10 minutes.
Pour in the whole milk, add the salt, and increase the heat to medium, stirring to combine. Once the mixture reaches a gentle simmer, reduce the heat to medium-low and cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the pudding is thick enough to coat the back of the spoon and a finger drawn through leaves a slow-closing line, about 30–35 minutes. Adjust the heat as needed to maintain a gentle bubble — do not let it boil hard.
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