Periyali's Rizogalo

Directions

1. 1
   In a heavy 4-quart saucepan, combine the milk, lemon peel and rice.
2. 2
   Bring to a boil; reduce heat and simmer, stirring frequently, until the rice is soft to the bite but still retains its shape, about 45 minutes.
3. 3
   Remove rice from heat.
4. 4
   In a small bowl, stir together the egg yolk and sugar.
5. 5
   Rapidly stir a spoonful of the rice mixture into the yolk mixture.
6. 6
   Stir the yolk mixture into the pan of rice, mixing steadily to prevent the yolk from curdling.
7. 7
   Reduce the heat to low, and cook, stirring constantly, 1 minute.
8. 8
   Add the cream, and cook, stirring, until the mixture is steaming.
9. 9
   Remove from heat, and discard lemon peel.
10. 10
    Stir in vanilla.
11. 11
    Continue to stir until the mixture has cooled slightly; then press a piece of plastic wrap directly onto the surface of the rice to prevent a skin from forming.
12. 12
    Serve warm or at room temperature, spooned into bowls and sprinkled with cinnamon.