Bring 500 g water to the boil in a pan with 1 g salt, the lemon peel strips and the cinnamon stick, add 200 g rice and cook uncovered for 12 minutes until the rice has absorbed most of the water.

Ingredients

• 500 gBeverages, water, tap, drinking
• 1 gSalt, table
• 5 gLemon peel, raw not counted – removed
• 3 gSpices, cinnamon, ground not counted – removed
• 200 gRice, white, medium-grain, raw, enriched
• 800 gMilk, whole, 3.25% milkfat, with added vitamin D
• 150 gSugars, granulated
• 51 gEgg, yolk, raw, fresh
• 3 gSpices, cinnamon, ground

Method

1. Bring 500 g water to the boil in a pan with 1 g salt, the lemon peel strips and the cinnamon stick, add 200 g rice and cook uncovered for 12 minutes until the rice has absorbed most of the water.
2. Add 800 g hot milk in four portions and simmer gently for 25 minutes, stirring often, until the rice is soft and creamy.
3. Stir in 150 g sugar, cook for 3 minutes and remove the lemon peel and cinnamon.
4. Remove from the heat, mix 3 egg yolks with two ladles of the rice, stir back in and heat for 2 minutes over low heat while stirring, without boiling (about 80 °C).
5. Pour onto a shallow platter or into 6 bowls and dust a lattice of ground cinnamon (3 g) on top.
6. Leave to set for 10 minutes; serve lukewarm or chilled.