Rice Pudding

1/2 Cup Rice, preferably short grain
1 Cup Boiling Water
1 Qt. Milk
1/2 Cup Sugar
1/2 Lemon Zest
1 Tsp. Corn Starch
1 Tsp. Cold Water
1 Egg Yolk (beaten)
1 Tsp. Butter
Ground Cinnamon
Place rice in a 2 qt. sauce pan, add boiling water, cover and cook over low heat until the liquid is absorbed - about 10 min.
Add milk and return to a boil, reduce heat and simmer for 30 min., stirring often to prevent scorching
The pudding should be creamy and soft at this point
Blend cornstarch and 1 tsp water, add to pudding along with lemon zest and sugar
Cook and stir for 10 min. or until smooth and remove from heat
Stir 2 large spoonfuls of pudding into egg yolk, add mixture to the pudding along with the butter
Return to med heat and cook 2 min. stirring constantly
Spoon into individual dessert bowls and sprinkle with cinnamon