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Rice Pudding

4 cups water
1 cup rice Canilla
4 cups milk
1 cup sugar
4 cinnamon sticks
1 tsp salt
4 lime rinds

Boil water, add rice, and salt, medium to high heat, until almost
all the water has been absorbed. Add milk, sugar, cinnamon sticks,
lime rinds, cook on low heat, for about 1 hour or until all the
milk has been absorbed. Pour into individual serving dishes,
sprinkle with powdered cinnamon. Let cool. Refrigerated, keeps
for about 2 weeks.

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