Bring to a boil over medium-high heat.
Add milk, sugar, cinnamon stick, lemon zest and salt to the rice.
Bring to a boil over -medium heat.
Photo: Photography / Penny De Los Santos, Prop styling / Paige Hicks, Food Styling / Nora Singley
Remove from the heat.
Whisk egg yolks in a medium bowl until smooth.
Whisk 1 cup of the rice mixture into the egg yolks.
Remove from heat and stir in vanilla.
Cover and let stand for 15 minutes.
Discard cinnamon stick and lemon zest.
Serve the rice pudding warm or chilled, topped with pistachios and ground cinnamon.
To make ahead
Refrigerate for up to 1 day.
Use 4 cups milk and cook for 30 to 35 minutes in Step 2.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
