Rice pudding croquettes, they are sweet!

Preparation

1. Heat the cream and milk in a large saucepan until it starts to boil. Then, we add the rice, the cinnamon stick and the lemon peel. Let it cook over a very low heat for about 25-30 minutes, stirring frequently with a wooden spoon. Halfway through cooking we add the sugar.

2. When the rice is almost ready, remove the cinnamon and the lemon peel and add the butter and the cornstarch diluted in the 50 ml. cold milk. (If it is necessary to thicken the rice less, we do not add it all) Cook the rice over low heat for another 5 minutes, until it remains with a thick cream. We pour it into a source to let it cool and set.

3. We form the croquettes with our hands and coat them in flour, beaten egg and breadcrumbs. We fry them in plenty of hot oil until they are evenly browned. We let them drain on kitchen paper.

4. Before serving, sprinkle them with icing sugar and ground cinnamon.

5. Instead of making it with sugar, we can sweeten these croquettes with condensed milk or honey. If we do it with condensed milk, we eliminate the cream and sugar. If we decide to add honey to our liking, we will only remove the sugar from the recipe.