1. Preheat oven to 350º. Butter a 2 quart casserole dish and set aside.

2. In a saucepan bring 2 cups of water to a gentle simmer over medium-low heat and add the rice. Simmer for 15 minutes, or until most of the water is absorbed.

2. With the heat on, add the milk and sugar, stir it in with a wooden spoon and simmer for an additional 5 minutes. The remove from heat and stir in the cream.

3. In a separate bowl beat the eggs with a whisk, then pour the warm rice mixture into them, stirring well.

4. Finally, add in the lemon zest, juice and vanilla and give mixture one final stir to incorporate everything. The pudding will still somewhat loose at this point, but it will firm up in the oven.

5. Pour the mixture into the casserole dish and place the dish in a large pan or roasting pan. Add warm water until it reaches 1″ up the side of the dish to create a warm water bath.

6. Bake for 1 hour, or until knife inserted in the center comes out clean.