WASH the rice and place it in a bowl with 2 cups of water. Keep it there for at least 2 hours or even better, overnight.

PEEL the lemon, and use only the lemon peel and cut it into very thin slices.

TRANSFER the rice with the water to a heavy-bottomed pot

ADD the 2 additional cups of water and the lemon peel, bring to a gentle boil, then reduce the heat to the lowest possible (I sometimes use a diffuser).

SIMMER for an hour stirring twice until thick and creamy

ADD the milk, sugar and salt

STIR well with a wooden spoon, so it doesn’t stick to the bottom of the pot or it doesn’t burn. It is really important to keep cooking the rice for another 45 minutes without letting it boil! Keep stirring constantly, the rice should be cooked, but there should be visible creamy liquid.

ADD the sweetened condensed milk, stirring until creamy. Remove the pot from the stove.

PEEL another lemon to use as garnish

NOTE: To make sure that the rice pudding is done, the liquid should not all be absorbed. If the liquid looks like it is absorbing too quickly, remove from heat. The texture of this dessert should be creamy

SERVE immediately in small bowls, cups etc., garnish with lemon peel.

NOTE: you can also add raisins and sprinkle cinnamon on top of each individual serving.