Greek Rice Pudding

Instructions

1. Prepare the rice
   Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy.
2. Heat the milk mixture
   In a large, heavy-bottomed pot, combine the milk, heavy cream, sugar, cinnamon stick, vanilla bean (if using), lemon zest (if using), and salt. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
3. Cook the rice
   Add the rinsed rice to the simmering milk mixture. Reduce heat to low and cook, uncovered, stirring frequently to prevent the rice from sticking to the bottom. Cook for about 35-40 minutes or until the rice is tender and the mixture has thickened to a creamy consistency.
4. Thicken the pudding (optional)
   If using cornstarch, mix it with 3 tablespoons of cold water in a small bowl until smooth. If using egg yolks, whisk them in a small bowl. Gradually add about 1/2 cup of the hot rice mixture to the egg yolks, whisking constantly to temper them. Slowly pour the tempered egg mixture or cornstarch slurry back into the pot, stirring constantly.
5. Finish cooking
   Continue to cook for an additional 3-5 minutes, stirring constantly, until the pudding reaches your desired thickness. Remove from heat. If using vanilla extract instead of a vanilla bean, stir it in now.
6. Serve and garnish
   Remove the cinnamon stick and vanilla bean pod (if used). Spoon the warm pudding into individual serving bowls. The pudding will continue to thicken as it cools. Dust the top with ground cinnamon before serving warm, or refrigerate for at least 2 hours to serve cold.