Rice Pudding

1. 1

   In a large nonstick saucepan, combine the milk with the rice, butter, lemon zest and salt and bring to a boil, stirring constantly.

2. 2

   Cover and cook over low heat, stirring occasionally, until the rice is tender and the milk is absorbed, about 20 minutes.

3. 3

   Remove from the heat and let stand, covered, for 10 minutes.

4. 4

   Add the cream and sugar and bring to a simmer.

5. 5

   In a small bowl, whisk the egg yolks with 1/2 cup of the hot rice.

6. 6

   Pour the egg mixture into the saucepan in a thin stream, whisking constantly to prevent scrambling.

7. 7

   Bring to a boil and cook over moderate heat, stirring constantly, until creamy and slightly thickened, about 4 minutes.

8. 8

   Pour the rice pudding into a large heatproof dish and let cool to room temperature.

9. 9

   Cover with plastic and refrigerate until chilled, about 4 hours.

10. 10

    Serve the rice pudding in bowls, dusted with cinnamon.

No additional tips available.