- 250 g (9 oz.) long-grain rice
- 300 g (10 oz.) sugar
- Zest of 3-4 lemons
- 1 litre (4 cups) milk
- 6 egg yolks
- A small pinch of salt
- 1 cinnamon stick + ground cinnamon
- 100 g (6 tbsp.) butter
Place the rice in a saucepan and cover with lots of water. Let boil for 8 minutes. Drain in a sieve.
Return the rice to the saucepan. Add the milk, butter, vanilla and sugar. Add the lemon zest when the mixture first begins to bubble.
Let cook over low heat for 20 minutes with the cinnamon stick.
Turn off the heat. Add the egg yolks and the salt. Stir well while the heat of the rice cooks the egg yolks.
Pour into a shallow dish. Decorate with powdered cinnamon. Serve hot or cold