Cinnamon & Lemon Zest Rice Pudding
Ingredients
1.5l milk
220g short-grain rice
¾ cup sugar
1 tsp vanilla extract
1 cinnamon stick
Rind of 1 lemon
Preparation
Put milk, vanilla, cinnamon, sugar and lemon rind in a large saucepan. Bring to the boil over medium-heat, stirring to prevent milk from sticking to the bottom of the saucepan.
Add rice and reduce heat to low. Continue cooking for 40 to 50 minutes (or until rice is tender). You will then have a creamy mixture.
Remove from heat and let cool down to room temperature. If you’d like, you can then refrigerate until chilled.
Rice pudding is excellent served chilled for breakfast.
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