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1
Combine raisins and Port wine in a small bowl and set aside to plump.
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2
Wash and drain the rice.
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3
Place in large saucepan with plenty of water to cover.
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4
Stir, and bring to boil over medium heat.
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5
Boil for 5 minutes to blanch the rice.
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6
Drain rice in a colander, rinse with warm water, drain again and set aside.
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7
While rice is cooking, place 3 cups milk in a medium heavy-bottomed saucepan, add cinnamon sticks, lemon zest, and salt.
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8
Bring to a simmer over medium heat.
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9
Turn off heat and let infuse until rice is ready.
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10
Place rice in another medium heavy-bottomed saucepan and ladle in 1 cup warm milk.
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11
Stir well with a wooden spoon, then turn on lowest possible heat and cook gently, stirring occasionally, until milk is absorbed.
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12
Continue in this manner until you have used all the milk.
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13
Remove cinnamon sticks.
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14
With the last 1/2 cup milk, stir in the sugar, butter, ground cinnamon, and the plumped raisins.
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15
When the last addition of milk is made, turn off heat and evaluate the consistency bearing in mind that it will thicken as it cools.
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16
Add 1/4 cup to 1 cup of milk as desired (can be cold milk).
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17
TIP: Stir rice frequently but NOT constantly because it will become gummy.
