Rice Pudding with Pistachios

Combine water and rice in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook until the rice is not quite tender and the water is absorbed, about 10 minutes.

Add milk, sugar, cinnamon stick, lemon zest and salt to the rice. Bring to a boil over -medium heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the rice is very soft, 12 to 15 minutes. Remove from the heat.

Whisk egg yolks in a medium bowl until smooth. Whisk 1 cup of the rice mixture into the egg yolks. Scrape the mixture into the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, 2 to 3 minutes. Remove from heat and stir in vanilla. Cover and let stand for 15 minutes. Discard cinnamon stick and lemon zest.

Serve the rice pudding warm or chilled, topped with pistachios and ground cinnamon.