Creamy rice pudding

Ingredients

• 900 ml (about 4 cups) milk
• 400 ml (about 1 pint = (473 ml)) whipping cream
• 175 grams (about 1 cup) medium-grain rice
• 150 grams (2/3 cup) granulated sugar
• 5 egg yolks
• Peel of one lemon
• 2 cinnamon sticks
• A pinch of salt
• Cinnamon powder for garnish

Instructions

1. 1

   Pour the milk and cream into a saucepan and mix with a wire whisk. Add the cinnamon sticks and lemon peel. Stir and boil over medium heat. When starts boiling, reduce to low heat and add the rice and a pinch of salt. Stir and simmer for about 12 minutes.

2. 2

   Turn off the heat and let cool (remove the lemon peel and the cinnamon sticks).

3. 3

   Meanwhile, in a bowl, whisk together the sugar and egg yolks. Pour the mixture into the rice saucepan. Place the pan back over low heat and stir with a spatula until slightly thickened, about 2 to 3 minutes.

4. 4

   Turn off the heat, pour the rice into a bowl or individual bowls and let cool.

5. 5

   Garnish with cinnamon powder and serve.