Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Round or short-grain rice
3 c Milk
1/3 c Superfine or vanilla sugar
-=OR=- more to taste
1 tb Superfine or vanilla sugar
1 1/2" strip of orange zest
1 pn Salt
1 tb Unsalted butter
1 Egg
1/2 ts Vanilla extract; or to taste
1 tb Fresh lemon juice
-=OR=- more to taste
1/3 c Rich Cream (w/o crust); -OR-
1/2 c -Heavy cream

------------------------FOR SERVING-----------------------------
Ground cinnamon
Confectioners' sugar; sifted

Place the rice in boiling water and leave for 5 seconds; drain, and
rinse. Bring the milk almost to a boil in a heavy saucepan, and stir
in the rice, the first quantity of sugar, the orange zest, salt, and
butter. Reduce the heat to very low and simmer uncovered, stirring
occasionally to prevent sticking, for 1 hour, or until thick and
creamy. Remove from the heat and set aside. Whisk together the egg,
vanilla, lemon juice, and remaining sugar until pale and thick, about
2 minutes. Remove the orange zest from the rice mixture and stir half
the rice into the egg mixture. Return this to the saucepan and stir
to combine. Gently cook over low heat, stirring well, for 2 minutes.
Stir in the Rich Cream and add more sugar or lemon juice if desired.
(If using heavy cream, beat until slightly thickened, then stir into
the rice mixture.) Divide among individual dishes and chill. To
serve, liberally dust with the cinnamon and confectioners' sugar.

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