Step 1

Cook rice according to the package instructions.

Step 2

In a small pot heat your milk, stopping just before it begins to simmer.

Step 3

In a small bowl whisk the eggs yolks and then temper them by very slowly pouring just a bit of the hot milk into the eggs and whisking quickly so that they do not cook. Add the tempered eggs to the hot milk whisking constantly.

Step 4

Add the sugar, butter, vanilla, and lemon rinds to the milk and whisk together.

Step 5

Pour the milk mixture into the cooked rice and stir together.

Step 6

Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15-20 minutes until you reach an oatmeal consistency.

Step 7

Once the pudding has reached the desired texture remove the lemon peels and divide the rice pudding into dishes, or pour into one large dish, and let cool.

Step 8

Once the pudding has cooled to room temperature use a stencil and ground cinnamon to create a design on top. This is optional. If you would like to save time you can sprinkle a bit of cinnamon over the top of your rice pudding.

Step 9

Serve immediately or store in refrigerator until needed