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SPANISH RICE PUDDING 
4 c. milk
1 cinnamon stick, 2-4 inches long
2 strips lemon peel, yellow part only, 2 inches long
2 strips orange peel, orange part only, 2 inches long
1 c. raw short-grain rice
2 c. water
1/2 c. sugar
1/4 tsp. vanilla extract
Cinnamon for dusting

Wash rice and drain. Put rice and the 2 cups water in medium saucepan, bring to a boil and cook for 5 minutes; drain well.

Bring to a gentle boil in large, heavy saucepan the milk, peels, and cinnamon stick. Stir in rice, turn heat to low, put lid on askew and simmer, stirring now and then, 15 minutes.

Stir in sugar and continue simmering about 15-20 minutes or until rice is very soft and most liquid is absorbed. Stir in vanilla. Do not remove cinnamon stick or peels.

Spoon into buttered dish, dust lightly with cinnamon. Chill before serving. Makes 8-10 servings.

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