Rice Pudding

1. 1

   Remove yellow part of lemon peel with a vegetable peeler.

2. 2

   Cut peel into strips.

3. 3

   In a saucepan, combine peel, milk, sugar and salt.

4. 4

   Bring to a boil.

5. 5

   Gradually stir in rice.

6. 6

   Cover and cook, stirring occasionally, over low heat for 35 to 45 minutes or until rice is tender.

7. 7

   Remove lemon peel.

8. 8

   Gradually add half of rice mixture to egg yolks.

9. 9

   Return all to saucepan.

10. 10

    Cook and stir 2 minutes.

11. 11

    Pour pudding into a shallow oval dish.

12. 12

    Cool.

13. 13

    Score top of pudding in a diamond pattern.

14. 14

    Sprinkle cinnamon along the cuts. Chill.

No additional tips available.