Ingredients
8 ½ cups full fat milk
1 ¼ cups short grain (arborio/risotto) rice
1 ¼ cups caster sugar
1 Tbsp vanilla extract
Lemon rind from ½ a lemon – cut into 2 or 3 large strips
Ground cinnamon

Preparation
In a large saucepan, combine the milk, rice, lemon rind and sugar over a medium heat. Bring the mixture to a low boil, stirring frequently so it doesn’t stick on the bottom of the pan.

Reduce the heat to low and simmer, stirring occasionally for approx. 45 minutes or until the rice is cooked through and the liquid has thickened. I stir it about every 10 minutes and put my timer on every 10 minutes to remind me. 

Remove the saucepan from the heat and stir in the vanilla extract. Fish out the lemon rind and spoon the pudding into serving bowls and chill until you are ready to serve.

Sprinkle with some ground cinnamon just before serving.