Greek Rizogalo

• 1 cup short-grain rice (sushi or Arborio)
• 4 cups whole milk
• 1 cup sugar
• 2 two-inch pieces of lemon peel
• Ground cinnamon, for sprinkling

1. In a large saucepan (4 to 6 quarts), combine the rice and 4 cups water.
2. Bring to a boil, and then lower heat and simmer 10 minutes.
3. Add milk, sugar and lemon peel.
4. Bring back to a boil, stirring frequently.
5. Lower heat, continuing to stir, so milk simmers vigorously without bubbling over.
6. Simmer until the liquid is reduced and thickened to a creamy consistency that will coat the back of a spoon, 10 to 15 minutes.
7. Stir frequently to keep rice from sticking to bottom of pan.
8. Discard lemon peel.
9. Spoon equal amounts of rice into four serving bowls, and let sit for a minute.
10. Sprinkle with cinnamon, and serve.

shortgrain rice, milk, sugar, ground cinnamon

Taken from cooking.nytimes.com/recipes/6314 (may not work)