About the Recipe
The milk and eggs give the rice pudding a rich, custard flavor, and the lemon peel that is cooked with the milk adds a light 'lemony' flavor to the dessert. Sprinkled with some cinnamon powder and you got yourself a piece of heaven! Served warm or even chilled, it is the perfect addition to any family gathering!
Ingredients
1 L of water
4 wide strips of lemon peel
1 cinnamon stick
¾ tsp of salt
250 g arborio rice or spanish bomba rice
300 g sugar
750 ml whole milk
4 egg yolks beat in medium bowl
1 tablespoon butter
Cinnamon to decorate
Preparation
In a medium saucepan, bring water to boil along with lemon peel, cinnamon stick, and salt. When it reaches a full boil, add in the rice. Reduce heat to a low simmer and cook for about 15 min until almost all of the water has been absorbed. Stir often.
While rice is cooking, heat milk to very hot.
Pour hot milk into rice mixture and stir. Simmer for 5 minutes. Stir in the sugar and turn off the heat.
Slowly whisk a few tablespoons of the hot rice mixture into the egg yolks, one a time to temper the eggs. After the eggs are tempered with the hot rice mixture, pour egg mixture back into the saucepan and mix.
With tongs or a fork, remove and discard lemon peels and cinnamon stick.
Place mixture back on the stove and simmer gently for 10 minutes to allow mixture to thicken.
Cool mixture in one large serving dish or into individual servings. Top with powdered cinnamon.