Aragon-Style Rice Pudding

1 wine glass measure of pudding rice (arborio rice works well)
1 liter milk
9 tbsp sugar
3 eggs
1 strip lemon peel
1 stick cinnamon plus ground cinnamon
Pinch salt

Put the rice (unwashed) in a pot, cover with water, add a pinch of salt and bring to a boil. Boil for 5 minutes until the water has been absorbed.

Then cover the rice with milk and add the cinnamon stick and lemon peel. Stir well with a wooden spoon until the mixture becomes creamy.

On a very low heat, gradually add the milk, stirring from time to time. And after the milk, add the sugar, stirring again from time to time.

Now cover and simmer gently for about 1 to 1 1/4 hours.

Separate the eggs, and in a large bowl, whisk the egg whites until stiff. Beat the yolks and mix gently into the whites.

Remove the lemon peel and cinnamon stick from the cooked rice, and stir in the egg mixture. Pour into a deep serving bowl or individual bowls and sprinkle with ground cinnamon.

Servings: 4