Italian Rice Pudding

Instructions

1. Prepare the flavoring ingredients
   Combine the milk, heavy cream, sugar, vanilla bean (or extract), cinnamon stick, and lemon zest in a large saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once simmering, remove from heat and let steep for 10 minutes to infuse the flavors.
2. Cook the rice
   Return the milk mixture to medium-low heat and add the rice and salt. Stir well to combine. Simmer gently, stirring frequently to prevent sticking, for about 30-35 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency. The rice should be soft but still maintain some texture.
3. Enrich the pudding
   Remove the pan from heat. Take out the cinnamon stick, vanilla bean (if using), and lemon zest. In a small bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot rice mixture to the egg yolks, whisking constantly to temper them. Pour the egg mixture back into the pot with the rice, stirring continuously.
4. Finish the pudding
   Return the pot to low heat and cook for 2-3 minutes, stirring constantly, until the pudding thickens slightly. Do not let it boil. Remove from heat and stir in the butter until melted and incorporated. If using raisins, drain them and fold them into the pudding now.
5. Cool and serve
   Pour the rice pudding into a large serving bowl or individual serving dishes. Press plastic wrap directly onto the surface to prevent a skin from forming if not serving immediately. Allow to cool to room temperature, or refrigerate for at least 2 hours if you prefer it cold. Sprinkle with ground cinnamon before serving.