Rice pudding

Method

1. Place the rice in a saucepan with the water, salt, strips of lemon zest and cinnamon stick over a low heat and cook, uncovered, for about 30 minutes, until most of the water has evaporated and the rice is just tender.
2. When the rice has been cooking for 25 minutes, heat the milk and sugar in a separate pan.
3. Beat the egg yolks in a bowl until smooth and creamy.
4. After the 30 minutes has elapsed, turn the heat under the rice down to the lowest possible setting and begin to incorporate the hot milk-and-sugar mixture into the cooked rice by adding it gradually and often, stirring after each addition, much like risotto. Once it has all been added, the rice should be the consistency of thick porridge. Remove from the heat.
5. Add a spoonful of the hot rice mixture to the beaten yolks and mix quickly, to temper them. Then, stir the egg-yolk mixture bit-by-bit into the rest of the rice, still in the pan but off the heat, mixing quickly. Return the pan to a very low heat, add the butter and cook for 3 minutes, stirring to prevent the egg at the bottom of the pan overheating and splitting.
6. Divide between 4 serving bowls and serve warm or cold, dusted with cinnamon.