WHAT YOU NEED
Bring water and milk to a boil with the lemon rind and salt on medium high.
Add in rice and stir, turn burner down to just above the lowest setting, cover the pot. Stir occasionally.
About 20-25 minutes later most of the liquid should be evaporated… also, test the rice to see that it is fully tender.
The mixture will become a little more liquid again, continue cooking on low for another 5-10 minutes, stirring more frequently.
Once most of the liquid has once again absorbed into the rice, add in the egg yolk, stirring vigorously. Pour into individual ramekins and allow to cool completely in the fridge.
Before serving sprinkle with cinnamon sugar and brulee it.
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