1 cup Carolino rice or any pudding rice
1L full fat milk
Around half a litre of water
1 cup sugar
1 cinnamon stick
½ vanilla pod
Lemon peel
3 egg yolks
1tbsp butter

Put the rice in a medium saucepan and cover it with water. Add in the milk, cinnamon stick, lemon peel and a pinch of salt. Split the vanilla pod, scraping the seeds out, add both the pod and the seeds to the saucepan.Place it over medium heat, cook the mixture stirring occasionally utill the rice is fully cooked – around 30-35 minutes. The mixture should be very creamy and moist. Add the sugar, stirring for another minute. Remove it from the heat, pull out the vanilla pod, the cinnamon stick and the lemon peel.
In a small bowl, combine the egg yolks and 1tbsp of the cooked rice. This process will temper the yolks, which means gently increase its temperature, preventing the eggs from scrambling when added to the hot mixture.
Next, pour the tempered yolks over the main rice pudding pot, add in the butter, and stir everything well.
Let it cool for a few minutes before serving it with a dusting of cinnamon.