1. In a large, heavy bottomed saucepan, stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat, stirring occasionally. 2. Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally. 3. Stir in the other 1 cup of milk, the cinnamon stick, sugar and lemon zest. 4. Increase the heat to high and return to a boil, stirring occasionally. 5. Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy. 6. Remove from the heat. 7. Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat. 8. Before serving, remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes. ---------------------------------------------------------------------------
Nutrition
Ingredients
