Traditionally made with rice, sugar and milk, this creamy dessert has been enjoyed in many countries for millennia. Rice pudding has roots in India and China and was thought to have arrived in Europe during the Middle Ages, although a type of rice porridge was used medicinally during the Roman Empire.

one 2-inch cinnamon stick
two 2-inch strips of orange zest 
1 3⁄4 cups water
½ teaspoon salt
1 cup rice
3 cups milk
¾ cup sugar

Put the water, cinnamon stick, orange zest and salt in a medium size saucepan. Bring to a boil, cover and simmer over low heat for about 5 minutes.

Stir in the rice, cover and cook until tender, about 20 minutes.

Remove the cinnamon stick and zest then add the milk and sugar to the pan. Set over medium to medium-low heat and simmer until the mixture just begins to thicken – It should be about as thick as heavy cream, but not thicker, 15 to 20 minutes.

Dust with ground cinnamon and serve warm or at room temperature.

Makes about 4 cups