Ingredients:
2 tbsp. butter
1 litre milk
pinch of salt
1/3 cup rice 3 inch strip of lemon rind
1/4 cup sugar
2 eggs, beaten well
1 tsp. vanilla extract
ground cinnamon for serving
Method:
In a large saucepan over medium high heat, melt the butter. Add the milk and pinch of salt and bring to a boil.
Add the rice and lemon rind and boil for approximately 25 minutes stirring frequently to prevent rice from sticking to the bottom of the pot. You want the rice to be tender but not mushy.
When the rice is cooked, remove the lemon rind and stir in the sugar.
Add about a cup of the warm milk mixture to the beaten eggs to temper them and prevent them from curdling.
Reduce the heat to low and add the egg – milk mixture into the pot, stirring constantly and continue to cook until the mixture begins to thicken. Remove the pot from the heat, stir in the vanilla extract and cool.
To serve, dust with a sprinkle of ground cinnamon. You can enjoy this recipe at room temperature or chilled.
