Greek Rice Pudding

Step 1 -In a medium saucepan, add the milk, the rice, the cinnamon stick, the lemon rind, and the orange zest.

Step 2 -Use a small knife to split the vanilla bean pod in half lengthwise and scrape the seeds from the inside into the rice mixture. Discard the pod. If using the vanilla extract, wait until directed to add it.

Step 3 -Bring the rice mixture to a simmer over medium heat and whisk continuously for the first 3 minutes of cooking so that the milk and the rice do not stick to the bottom of the pot.

Step 4 -Cook the rice mixture, vigorously whisking every 6 minutes, until the rice is very tender and the mixture has started to thicken, about 35-40 minutes.

Step 5 -In a small bowl, add the cornstarch and the water and mix to combine.

Step 6 -Reduce the heat to low. Pour the slurry mixture into the rice mixture, whisking constantly, until it is combined and the rice pudding has thickened, yet is a slightly pourable consistency.

Step 7 -Transfer the saucepan from the heat. The rice pudding will continue to thicken as it cools.

Step 8 -Transfer the lemon rind and the cinnamon stick from the rice pudding and discard them.

Step 9 -Add 2 tablespoons of the sugar to the rice pudding and mix well to combine. If using the vanilla extract, add it now and stir to combine.

Step 10 -Taste the rice pudding and add the extra sugar, as needed. Stir to combine.

Step 11 -Serve the rice pudding warm, room temperature, or chilled and generously sprinkle it with the ground cinnamon.