Rice Pudding

1. Infuse Milk with Cinnamon and Lemon

Pour the whole milk into a large saucepan. Add the cinnamon stick and the long strips of lemon peel to the milk. Bring this mixture to a gentle boil over medium heat, allowing the flavors of the cinnamon and lemon to infuse the milk.

2. Cook Rice

Once the milk begins to boil, stir in the risotto rice. Reduce the heat to a low simmer and cook the rice gently for 45 minutes to 1 hour, stirring occasionally to prevent sticking and ensure even cooking. The rice should be very soft and tender by the end of this cooking time.

3. Add Sugar

Add the sugar to the rice mixture and continue to cook for an additional 10 to 15 minutes, stirring well to dissolve the sugar completely. Remove the lemon peel and cinnamon stick from the pan and discard them.

4. Temper Egg Yolks

In a small bowl, beat the egg yolks lightly. Gradually add a few tablespoonfuls of the hot milk and rice mixture to the yolks, whisking constantly to prevent curdling.

5. Incorporate Yolks and Thicken Pudding

Pour the tempered yolks back into the pan with the rest of the rice pudding. Stir vigorously for a few seconds to fully incorporate the yolks and thicken the pudding. You will notice the mixture becoming creamy and luscious.

6. Serve

Transfer the rice pudding to a serving dish or individual bowls. Serve warm, chilled, or at room temperature, and optionally sprinkle a light dusting of ground cinnamon on top before serving.