Lemon Rice Pudding

1. 1

   In a saucepan bring milk and cinnamon stick to a simmer.

2. 2

   Stir in the rice and bring to a boil.

3. 3

   Reduce heat and simmer over very low heat for 30 minutes, stirring occasionally.

4. 4

   Using a vegetable peeler, remove the zest in strips from the lemon and finely chop.

5. 5

   Remove the cinnamon stick.

6. 6

   Add the lemon zest and sugar and continue to simmer for another 45 minutes until thick and creamy.

7. 7

   Add the heavy cream to adjust the pudding's consistency, if desired.

8. 8

   Serve warm.

* Per serving · 4 servings · Values may vary.

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