Wash the rice in running water. Pour half a liter of milk into a saucepan and put it on the fire. When the milk boils, put the rice in the pan and stir. Add a pinch of salt. Cook the pudding for about 10-15 minutes without forgetting to stir. And when the milk is boiling, add fresh milk to the pan.
RUB the lemon skin through a fine grater and add the zest to the pudding.
Pour the granulated sugar and vanilla sugar into the pan. Cook the pudding until the rice is ready, not forgetting to stir periodically. To make the pudding more tender and uniform, you can punch it with a blender.
The finished pudding is spread out in cremans or small vases, sprinkle with cinnamon and allow time to cool, then cool in the refrigerator. Before serving, garnish the pudding with fruit or berries and mint leaves. You can serve it with jam.