35min./4 servings
1/2 cup long grain white rice
3 cups whole milk
1 lemon, zest of (try to peel it off in one long strip)
1/3 cup white sugar
2 egg yolks, slightly beaten
1 1/2 teaspoons cornflour
Place milk, sugar and lemon zest in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. 3. Reduce heat to low and add the rice. Cover the pan and cook until most of the milk has been absorbed (about 25-30 minutes). Turn off heat. Remove lemon peel and discard. Combine egg yolks with corn flour. Quickly whisk egg yolks into the rice mixture, stirring well. Keep stirring to make sure yolks are incorporated and won't curdle. Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon
