Lemony Rice Pudding

This nice twist on the usual rice pudding comes from the 2001 cookbook, Luscious Lemon Desserts. Preparation time includes neither the time needed for pudding to cool to room temperature nor the time needed for it to chill in the refrigerator!

• Ready In: 47 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups water
• 1  pinch salt
• 1  cup long-grain white rice (jasmine or basmati)
• 2  tablespoons lemon zest, finely grated
• 3  cups  whole milk
• 1⁄4 cup light brown sugar, packed
• 1⁄4 cup granulated sugar

Directions

1. In a heavy medium saucepan over high heat, bring water & salt to a boil.
2. Add rice & 1 tablespoon of the zest, then reduce heat to low. Cover & cook for 20 minutes, then remove pan from heat & let the rice stand, covered, for 10 minutes.
3. When rice has stood for 10 minutes, add milk, the remaining zest & the sugars to the rice & bring the mixture just to a boil over medium heat. Then, reduce heat to low & cook, stirring frequently, for about 30 minutes, or until mixture is thick & creamy & the rice is very soft.
4. Spoon pudding into serving bowl & let cool to room temperature, stirring occasionally.
5. Refrigerate, loosely covered, for at least 4 hours or overnight, until thoroughly chilled.
6. Before serving, let stand at room temperature for 10 minutes, then ENJOY!