Rice Pudding with Cinnamon and Lemon Peel

Introduction

The rice cooks first in water, then finishes for 45 minutes in a double boiler with half and half, sugar, a cinnamon stick, and lemon peel. You get a thick, spoonable rice pudding with a clean citrus note and warm cinnamon on top. It works well as a make-ahead dessert because it sets as it cools.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Servings: 8

Ingredients

• 2 cups (500 ml/1.1 pint) water
• 1 cup (110 g/3.9 oz) risotto rice
• ¼ teaspoon salt
• 1 tablespoon butter
• 3 cups (750 ml) half and half
• 1 cup (225 g) granulated sugar
• 1 cinnamon stick
• 1 piece of lemon peel
• Ground cinnamon to garnish

Instructions

1. Bring water to a boil, then add rice, salt, and butter.
2. Cover, lower heat to simmer, and cook for 20 minutes.
3. Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.
4. Bring to boil over direct heat.
5. Place over simmering water in double boiler and cook for 45 minutes.
6. Remove cinnamon stick and lemon peel.
7. Pour rice mixture into a 2-quart (1.9 L) casserole and allow to cool.
8. Sprinkle with cinnamon powder.

Variations

• Replace the lemon peel with orange peel for a rounder citrus note and a slightly sweeter finish.
• Replace the cinnamon stick with a small piece of vanilla bean or 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) for a softer, less spicy flavor profile.
• Reduce the granulated sugar by ¼ cup if you want a less sweet pudding; the rice and dairy flavor will come through more clearly.
• Replace the half and half with whole milk for a lighter pudding; the final texture will be looser and less rich.

Tips for Success

• After the first 20 minutes of simmering, the risotto rice should be tender with most of the water absorbed before you move it to the double boiler.
• Keep the water under the double boiler at a gentle simmer, not a full boil, so the half and half cooks evenly without scorching.
• Use a wide strip of lemon peel with as little white pith as possible so you get citrus aroma without bitterness.
• The pudding should still look slightly loose when you pour it into the casserole because it thickens as it cools.
• Remove the cinnamon stick and lemon peel before transferring to the casserole so the flavor does not keep intensifying.

Storage and Reheating

Store the cooled rice pudding in an airtight container or cover the casserole tightly and refrigerate for up to 4 days.

Freezing is not the best option for this recipe. The dairy can separate and the rice texture can turn grainy after thawing.

You can serve it cold, at cool room temperature, or warm. To reheat, use the stovetop over low heat or the microwave in short intervals, stirring between each round. If it has thickened too much in the fridge, loosen it with a small splash of half and half before reheating.

FAQ

Can you make this without a double boiler?

Yes. You can set a heatproof bowl over a pot of simmering water, making sure the bottom does not touch the water.

Can you use another type of rice instead of risotto rice?

Short-grain rice is the closest substitute because it releases starch and gives you the same creamy texture. Long-grain rice will cook up looser and less creamy.

Do you serve this warm or chilled?

Either works. Warm rice pudding is softer and looser, while chilled rice pudding is thicker and more set.

Can you make it with less dairy fat?

Yes. You can replace the half and half with whole milk, but the pudding will be less rich and will not thicken quite as much.