Portuguese rice pudding

Ingredients:

• 1/2 cup short-grain rice (such as paella or risotto rice, Arborio)
• 3 - 3.5 cups of milk
• 1/3 cup black currant
• 1/4 cup Ruby red port
• 2 cinnamon sticks
• Grated zest of 2 lemons
• 1/2 tsp salt
• 1/4 cup brown sugar
• 1 tbsp (15 g) butter
• 1/2 tsp ground cinnamon, plus more for garnish

Preparation:

1. In a small bowl, combine the currants and port and let sit to soak.
2. Rinse and drain the rice. Place it in a large saucepan with enough water to cover the rice. Stir and bring to a boil over medium heat. Cook for 5 minutes to blanch the rice. Drain the rice in a colander, rinse with warm water, and drain again.
3. While the rice is cooking, pour 3 cups of milk into a medium saucepan, add the cinnamon sticks, lemon zest, and salt. Bring to a boil over medium heat. Turn off the heat and let the rice sit until done.
4. Place the rice in another medium saucepan and pour in 1 cup of warm milk. Stir well with a wooden spoon, then reduce heat to low and simmer, stirring occasionally, until the milk is absorbed.
   
   Pour in 1/2 cup of warm milk, stir, and cook until the milk is absorbed. Continue in this manner until all the milk has been used (remove and discard the cinnamon sticks). With the last 1/2 cup of milk, add sugar, butter, ground cinnamon, and port-soaked currants.
5. Once the last bit of milk has been absorbed, turn off the heat and adjust the consistency to your liking, keeping in mind that it will thicken as it cools. Add 1/4 to 1 cup of milk (cold is fine) if desired. Transfer the pudding to a medium serving dish or divide it into 6 individual serving bowls and sprinkle with ground cinnamon.