Ingredients

Instructions

  1. In a heavy medium saucepan over high heat, bring water & salt to a boil.
  2. Add rice & 1 tablespoon of the zest, then reduce heat to low. Cover & cook for 20 minutes, then remove pan from heat & let the rice stand, covered, for 10 minutes.
  3. When rice has stood for 10 minutes, add milk, the remaining zest & the sugars to the rice & bring the mixture just to a boil over medium heat. Then, reduce heat to low & cook, stirring frequently, for about 30 minutes, or until mixture is thick & creamy & the rice is very soft.
  4. Spoon pudding into serving bowl & let cool to room temperature, stirring occasionally.
  5. Refrigerate, loosely covered, for at least 4 hours or overnight, until thoroughly chilled.
  6. Before serving, let stand at room temperature for 10 minutes, then ENJOY!