6-7 Tbsp of rice flour
1 qt whole milk
3-4 Tbsp of sugar
2 tsp vanilla
Rind of one lemon, grated
Bring the milk to a boil. Add rice flour, sugar and vanilla and begin to stir.
Continue stirring so rice flour doesn’t burn on the bottom of the pot.
If too soupy add a teaspoon of rice flour.
Once the consistency is thick enough the pudding sticks to the back of a spoon, it’s ready.
Fold in the lemon rind
Spoon into cups
Refrigerate for at least 6 hours, or overnight.
Top with Cinnamon and serve.