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


  1. 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.
  2. Add milk and return to a boil, reduce heat and simmer for 30 min., stirring often to prevent scorching
  3. The pudding should be creamy and soft at this point
  4. Blend cornstarch and 1 tsp water, add to pudding along with lemon zest and sugar
  5. Cook and stir for 10 min. or until smooth and remove from heat
  6. Stir 2 large spoonfuls of pudding into egg yolk, add mixture to the pudding along with the butter
  7. Return to med heat and cook 2 min. stirring constantly
  8. Spoon into individual dessert bowls and sprinkle with cinnamon