Ingredients

The following ingredients have 8 Servings
  • 1 cup Short Grain White Rice (uncooked)
  • 2 cups Water
  • 2 cups Whole Milk
  • 1 cup Sugar
  • 2 Egg yolks
  • 1 Lemon rind
  • 1 tablespoon Butter
  • 1 teaspoon Vanilla
  • Pinch of salt
  • Cinnamon (optional)

Instruction

  • Cook rice according to the package instructions.
  • In a small pot heat your milk, stopping just before it begins to simmer.
  • In a small bowl whisk the eggs yolks and then temper them by very slowly pouring just a bit of the hot milk into the eggs and whisking quickly so that they do not cook. Add the tempered eggs to the hot milk whisking constantly.
  • Add the sugar, butter, vanilla, and lemon rinds to the milk and whisk together.
  • Pour the milk mixture into the cooked rice and stir together.
  • Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15-20 minutes until you reach an oatmeal consistency.
  • Once the pudding has reached the desired texture remove the lemon peels and divide the rice pudding into dishes, or pour into one large dish, and let cool.
  • Once the pudding has cooled to room temperature use a stencil and ground cinnamon to create a design on top. This is optional. If you would like to save time you can sprinkle a bit of cinnamon over the top of your rice pudding.
  • Serve immediately or store in refrigerator until needed