How to make it
7 steps. Take it one step at a time.
Combine the water, lemon peel, cinnamon stick, and a pinch of salt
In a medium saucepan, combine the water, lemon peel, cinnamon stick, and a pinch of salt. Bring to a boil.
5 minAdd the rice to the boiling water
Add the rice to the boiling water. Lower the heat to medium-low and cook, stirring occasionally, until the water is almost completely absorbed.
10 minMeanwhile, heat the milk
Meanwhile, heat the milk in a separate pan or in the microwave until hot but not boiling. Begin adding the milk to the rice one ladle at a time, stirring constantly. Wait for the milk to be absorbed before adding more, similar to a risotto technique.
25 minStir in the sugar and butter
Once the rice is tender and the mixture is creamy, stir in the sugar and butter until dissolved. Remove the saucepan from the heat.
2 minPlace the egg yolks
Place the egg yolks in a small bowl and beat them slightly. Add a few spoonfuls of the hot rice mixture to the yolks, stirring quickly to temper them. Pour the tempered yolks back into the main saucepan.
2 minReturn the pan to very low heat
Return the pan to very low heat for 1-2 minutes, stirring constantly, until the pudding thickens slightly. Do not let it boil or the eggs will curdle. Remove the cinnamon stick and lemon peel.
2 minPour the rice pudding
Pour the rice pudding into a large serving dish or individual bowls. Let it cool slightly, then decorate the top with ground cinnamon in a traditional pattern.
A little kitchen wisdom
Stirring the rice continuously while adding milk is key to releasing the starch and achieving a creamy consistency without the need for cream. Tempering the egg yolks is crucial to prevent them from curdling when added to the hot rice.
