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