Lemon Rice Pudding

1/2 cup Long grain white rice
3 cups Whole milk
Zest of One lemon
1/3 cup White sugar
2 egg yolks, slightly beaten

Pour the the milk into a heavy saucepan, mix in the sugar and lemon zest. Bring the mixture to a gentle boil, stirring constantly to prevent the milk from scorching. Once the sugar has melted, reduce the heat and add the rice. Cook covered about 25 minutes. The Milk will absorb the rice.

Once the rice is tender, and has absorbed the milk, add the eggs yolks stirring thoroughly. Cook on low for another 2-3 minutes until mixture is a thick pudding.