Vanilla Rice Pudding
                     
    2/3 c  Round or short-grain rice           1    Egg
      3 c  Milk                              1/2 ts Vanilla extract; or to taste
    1/3 c  Superfine or vanilla sugar          1 tb Fresh lemon juice
           -=OR=- more to taste                     -=OR=- more to taste
      1 tb Superfine or vanilla sugar        1/3 c  Rich Cream (w/o crust); -OR-
      1    1/2" strip of orange zest         1/2 c  -Heavy cream
      1 pn Salt                                1 tb Unsalted butter
           Ground cinnamon                          Confectioners' sugar; sifted

  Place the rice in boiling water and leave for 5 seconds; drain, and
  rinse. Bring the milk almost to a boil in a heavy saucepan, and stir
  in the rice, the first quantity of sugar, the orange zest, salt, and
  butter.  Reduce the heat to very low and simmer uncovered, stirring
  occasionally to prevent sticking, for 1 hour, or until thick and
  creamy.  Remove from the heat and set aside.

  Whisk together the egg, vanilla, lemon juice, and remaining sugar
  until pale and thick, about 2 minutes.  Remove the orange zest from
  the rice mixture and stir half the rice into the egg mixture.  Return
  this to the saucepan and stir to combine.  Gently cook over low heat,
  stirring well, for 2 minutes.  Stir in the Rich Cream and add more
  sugar or lemon juice if desired.  (If using heavy cream, beat until
  slightly thickened, then stir into the rice mixture.)   Divide among
  individual dishes and chill.

  To serve, liberally dust with the cinnamon and confectioners' sugar.