3 cups white rice, cooked

3 cups milk

2/3 cup sugar

2 tablespoons butter

1/2 cup raisins

1 teaspoon vanilla extract

Zest of 1 lemon, grated

1 teaspoon cinnamon, divided

Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.