- Prepare the Rice:
- Rinse the short grain rice under cold water and drain thoroughly.
- Infuse the Milk:
- In a large saucepan, heat 4 cups of milk with lemon zest, orange zest, a cinnamon stick, and a pinch of salt over medium heat. Heat the milk until it’s just about to boil; do not let it boil. Remove the lemon zest, orange zest, and cinnamon stick from the milk.
- Caramelize the Sugar:
- In another saucepan, caramelize 1/4 cup of sugar over medium-low heat. Heat the sugar until it melts and turns golden brown, taking care not to burn it.
- Combine Caramel and Milk:
- Carefully pour the hot milk over the caramelized sugar. Be cautious as the mixture may bubble vigorously. Stir well until the caramel is completely dissolved in the milk.
- Cook the Rice:
- Add the rinsed rice to the milk and caramel mixture. Cook over low heat, stirring occasionally, for approximately 30 to 40 minutes. Cook until the rice is tender and the mixture has thickened to a creamy consistency. Add more milk during cooking if the rice absorbs too much liquid.
- Add Vanilla Essence:
- Remove the saucepan from heat and stir in the vanilla extract, ensuring it’s well incorporated.
- Serve:
- Serve the caramelized rice pudding hot or chilled, sprinkled with cinnamon powder for added flavor if desired.
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