Creamy Rice Pudding

6 cups (1.5 L) hot milk
1 cup (250 ml) short-grain rice
3 tablespoons (45 ml) granulated sugar
2 tablespoons (30 ml) butter
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) grated lemon peel
1 teaspoon (5 ml) salt

Combine all ingredients in a double boiler over boiling water and cook until the rice is tender, about 1 hour, stirring frequently. Serve warm or chilled.

Serves 8 to 12.