Ingredients

150 g of Camargue Selenio rice
2 l of whole milk
200 g sugar
1 vanilla pod
1 orange
salt to taste
3 egg yolks
1 tablespoon unsalted butter
50 cl water
powdered cinnamon

Preparation

Boil the milk with three orange peel strips, and set aside.

In a separate pan, boil the water with a pinch of salt and the vanilla pod, and then add the rice, stirring constantly until it absorbs all the water. With a ladle, add the milk little by little, stirring constantly.

In a separate bowl, beat the egg yolks, and set aside.

When the rice is almost cooked, remove a little of the milk and add it to the yolks in order to temper them. Then, slowly add them to the mixture while stirring well.

Add the sugar and stir constantly until the rice obtains a creamy texture. Remove from the heat, add a tablespoon of unsalted butter, and mix well.

Place in an earthenware bowl, let it cool, and decorate with powdered cinnamon to your liking.

Suggestion: Serve with sliced strawberries to add a touch of fruity freshness.