Rice Pudding

Directions

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.