Spanish Rice Pudding

This will look a little thin at first but it will turn out. If you use brown rice it will be a little crunchy.

Bring water to a boil with 1 / 4 teaspoon salt in a large heavy saucepan.

Stir in rice and return to a boil.

Cook , covered , over low heat until water is absorbed , about 18 minutes.

Stir in milk , sugar , zest , and cinnamon stick and simmer , uncovered , stirring often , until thickened and rice is tender , 40 minutes to 1 hour.

Stir in vanilla.

Cool to lukewarm in a large shallow bowl , surface covered with a piece of buttered wax paper.

water, long-grain white rice, whole milk, sugar, lemon zest, cinnamon stick, pure vanilla extract