1 cup Gallo Oro rice
2 cups milk
1 cinnamon stick
½ cup sugar
3 Tbsp. raisins
1 Tbsp. nuts
Chocolate to taste
Cook over low heat the rice with the milk, the lemon zest, the sugar and the cinnamon stick. Stir from time to time with a wooden spoon until it is all well-cooked.
Stir in the raisins and the nuts and set aside to cool down.
Mold in a tray and place in the fridge for half an hour.
Decorate with caramel or chocolate over the cold surface.
Cut into squares or rhombus.
An excellent option to serve as a dessert with a delicious dulce de leche (*) sauce.
(*) Dulce de Leche: Argentinean caramel jam