Summary

Ingredients

• 250 g rice, (lon rain rice)
• 100 g butter
• 4 tablespoon sugar
• 1 liter milk
• 1 vanilla pod (s)
• 1 teaspoon lemon (s), untreated, grated zest
• 1 stick cinnamon
• 1 pinch (s) salt
• 6 egg yolks
• Cinnamon, ground

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Instructions

1. Put the rice in a saucepan and cover 2 cm high with water. Bring to the boil and cook without the lid for about 6 minutes. Drain the water and put the rice back in the saucepan.
2. Add diced butter, milk and sugar. Cut open the vanilla pod and scrape out the pulp. Mix both with the rice. Bring the rice mixture to the boil, then reduce the heat and only add the lemon peel when it is simmering very gently. Add the cinnamon stick. Let the rice pudding simmer for about 20 minutes, stirring occasionally.
3. Take the pot off the stove. Remove the cinnamon stick and vanilla pod.
4. Whisk 6 egg yolks with a pinch of salt and stir quickly into the rice pudding. Fill the rice pudding into one large or several small dessert bowls. Enjoy warm or cold. Sprinkle with cinnamon before serving.