• 1 cup Basmati rice

• ¾ cup sugar

• 1 cinnamon stick

• ½ lemon peel

• 8-9 cups milk

• 2 eggs

• 1 teaspoon vanilla extract

• cinnamon

• In a saucepan add rice, sugar, cinnamon stick, lemon peel, vanilla paste,
  and 7 cups of milk.

• Bring to boil, reduce heat and simmer for 60 min, or until rice is soft, stir frequently otherwise the rice will clump together.

• During simmering time, you may notice the rice getting too sticky/thick. Add ½ cup of milk at a time to regain pudding texture.

• Once the consistency is good, whisk eggs in a separate bowl with a stick blender until frothy. Add 3 ladles of the rice & milk mixture to the beaten eggs 1 ladle at a time and blend with the stick blender, this is called tempering**. Add this back into the milk & rice pan mix well.

• When thoroughly mixed, remove from heat, place in bowls of your choice, sprinkle with ground cinnamon, and place in the refrigerator.

• Allow a few hours to cool or if you are like me you can eat them hot or warm.

Notes

*Rice: I use the Basmati rice as I prefer the texture and smell, but you can use the Arborio rice instead which is typically used for risotto and rice puddings.

**Tempering eggs: break eggs in bowl and whisk. Take some of the rice mixture and add it to the eggs, blending well. The reason for tempering the eggs is that you don’t scramble/curdle the eggs when adding the hot mixture.