Lemony Rice Pudding

1. 1

   In a heavy medium saucepan over high heat, bring water & salt to a boil.

2. 2

   Add rice & 1 tablespoon of the zest, then reduce heat to low.

3. 3

   Cover & cook for 20 minutes, then remove pan from heat & let the rice stand, covered, for 10 minutes.

4. 4

   When rice has stood for 10 minutes, add milk, the remaining zest & the sugars to the rice & bring the mixture just to a boil over medium heat.

5. 5

   Then, reduce heat to low & cook, stirring frequently, for about 30 minutes, or until mixture is thick & creamy & the rice is very soft.

6. 6

   Spoon pudding into serving bowl & let cool to room temperature, stirring occasionally.

7. 7

   Refrigerate, loosely covered, for at least 4 hours or overnight, until thoroughly chilled.

8. 8

   Before serving, let stand at room temperature for 10 minutes, then ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.