This version of rice pudding is both familiar and new, made with citrus zest, cream and cinnamon while baked in an oven-proof dish for a unique twist.
Preheat oven to 350ºF.
In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain.
In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir.
Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes.
Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes.
Stir mixture after 45 minutes. Serve warm.