Portuguese Creamy Rice Pudding

In a medium saucepan, cover the rice with water. Place the saucepan over medium heat and cook, stirring occasionally, until the rice is fully cooked and the mixture is creamy and moist, about 30-35 minutes.

In another large saucepan, add the milk, cinnamon stick, vanilla, lemon peel, and a pinch of salt. Stir until it simmers.

Stir in the sugar and cook for another minute. Remove from heat and discard the cinnamon stick and lemon peel. Pour in the rice and stir until well blended.

In a small bowl, combine the egg yolks with a tablespoon of the cooked rice mixture to temper them. This prevents the eggs from scrambling when added to the hot mixture.

Pour the tempered yolks into the main rice pudding pot, add the butter, and stir well. Let it cool for a few minutes before serving. Dust with cinnamon before serving.