Rice Pudding

Put the milk into a pot and gently warm it with a pinch of salt, lemon zest and a cinnamon stick.

Add the risotto rice to the warm milk and stir while bringing it to a boil.

Reduce the heat and let the rice simmer with gentle movement, stirring occasionally, until it is soft and creamy.

Remove the cinnamon stick and lemon zest.

Stir in the sugar and vanilla pudding powder and, stirring constantly, bring the rice pudding briefly to a boil again.

Remove the rice pudding from the heat and let it rest briefly so it can thicken.

Serve warm, optionally with cinnamon sugar, red berry compote or other fruit compote.