Rice Pudding

INGREDIENTS 1 liter of milk 200 grams of Bomba rice 120 grams of sugar 1 cinnamon stick Orange peel 4 tablespoons of flaked almonds 20 cranberries Icing sugar for garnish PREPARATION Place the milk, sugar, orange peel, and cinnamon in a saucepan and bring to a boil over medium heat. Then add the rice, reduce the heat, and cook for 30 to 40 minutes, stirring occasionally to prevent sticking, until the desired consistency is reached. Remove from heat, let it cool, and store in the refrigerator until ready to serve. PRESENTATION Divide the chilled rice pudding into four glasses and garnish each with 1 tablespoon of flaked almonds, 5 or 6 cranberries, and a dusting of icing sugar.