- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 cups water
- 1 lemon, zested
- 1 cup short grain white rice
- 2 cups whole milk
- 1 cup white sugar
- 3 egg yolks, at room temperature
- Ground cinnamon, for garnish
Directions
In a pot set over high heat, bring water to a boil. Reduce the temperature to low, add strips of lemon zest and simmer, covered, for 10 minutes. Remove zest.
Add rice, milk and sugar to lemon water. Cook, stirring frequently, for 25 to 30 minutes, until liquid is absorbed and rice is tender. Beat in 1 egg yolk at a time and cooking, stirring continuously, for about 5 minutes. The pudding should be thick and rich.
Pour into a serving dish, chill, and sprinkle with cinnamon before serving.
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