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Grandma Rose’s Rice Pudding


2 quarts whole milk
¼ tsp. lemon zest
¾ cup converted long grain rice
½ cup sugar
1 tsp. butter
pinch of salt
3 large eggs
1 tsp. vanilla extract
cinnamon


In a large saucepan, bring the milk, lemon zest, rice, sugar, butter and salt to a simmer. Cook for 30 minutes on low heat, stirring occasionally, making sure the rice does not stick to the bottom of the pan. Taste the rice after 30 minutes. It should be tender.

In a large bowl, beat the eggs and vanilla extract until frothy. Slowly stir 2/3 of the hot rice into the egg mixture. Return the rice and eggs to the saucepan with remaining rice and on low heat, stir the rice constantly for 5-8 minutes until creamy. Pour into a 2-quart shallow dish, sprinkle with cinnamon and refrigerate until ready to serve. Serves 8-10.

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