Classic Rice Pudding

Instructions

1. Prepare the rice
   In a large, heavy-bottomed saucepan, combine the rinsed rice, milk, heavy cream, sugar, salt, cinnamon stick, and lemon zest. Bring to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
2. Cook the pudding
   Reduce heat to low and simmer gently, partially covered, for about 30-35 minutes. Stir frequently to prevent scorching. The rice should be tender and the mixture should thicken to a creamy consistency, but still be a bit fluid as it will thicken further as it cools.
3. Temper the eggs
   In a small bowl, whisk the eggs. Gradually add about 1 cup of the hot rice mixture to the eggs, whisking constantly to prevent the eggs from curdling. Then slowly pour the egg mixture back into the saucepan, stirring constantly.
4. Finish the pudding
   Cook over low heat for another 2-3 minutes, stirring constantly until the pudding has thickened slightly. Remove from heat and discard the cinnamon stick and lemon zest. Stir in the vanilla extract and raisins if using.
5. Serve and garnish
   Pour the pudding into a large serving bowl or individual dessert cups. The pudding can be served warm, at room temperature, or chilled. Before serving, sprinkle with ground cinnamon for garnish. If serving chilled, press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.