Rice Pudding with Cinnamon

Instructions

1. Prepare the rice
   In a large, heavy-bottomed saucepan, combine the rinsed rice, 3 cups of milk, cinnamon sticks, and salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
2. Cook the rice mixture
   Reduce heat to low and cook, uncovered, stirring frequently for about 25-30 minutes until the rice is tender and has absorbed most of the milk. Make sure to stir often to prevent scorching.
3. Add remaining ingredients
   Remove the cinnamon sticks. Add the remaining milk, heavy cream, sugar, vanilla extract, and butter. If using raisins and lemon zest, add them now. Continue to cook on low heat for another 10 minutes, stirring constantly, until the mixture becomes thick and creamy.
4. Temper the eggs (optional)
   If using eggs for a richer texture, temper them first: Take a small amount of the hot rice mixture and slowly whisk it into the beaten eggs to bring them up to temperature. Then slowly pour the egg mixture back into the pot while whisking continuously.
5. Final cooking
   Cook for an additional 2-3 minutes over low heat, stirring constantly, until the pudding reaches your desired thickness. Remember it will thicken further as it cools.
6. Cool and serve
   Remove from heat and transfer to a serving dish or individual ramekins. The pudding can be served warm, at room temperature, or chilled. Before serving, sprinkle with ground cinnamon for garnish.