Ingredients:

  • 1 cup (200g) short-grain white rice (like Arborio or Valencia)
  • 4 cups (950ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 cup (200g) granulated sugar
  • 1 cinnamon stick
  • 1 lemon zest (large strips, be careful to avoid the pith)
  • 1 teaspoon pure vanilla extract
  • Optional: Ground cinnamon for garnish
  • Optional: Lemon zest for garnish

Instructions:

  1. Rinse the rice under cold water until the water runs clear. This removes excess starch.
  2. In the saucepan, combine the rinsed rice, milk, heavy cream, sugar, cinnamon stick, and lemon zest.
  3. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
  4. Reduce the heat to low and continue to simmer, stirring more frequently as the mixture thickens, until the rice is tender and the pudding has reached a creamy consistency (about 40-45 minutes).
  5. Remove from heat and stir in the vanilla extract. Remove the cinnamon stick and lemon zest strips.
  6. Let cool slightly before serving warm or chilled. Garnish with ground cinnamon and/or lemon zest if desired.