Recipe - Portuguese Rice Pudding

1/3 cup Currants
One fourth cup Ruby Port
One half cup Short round rice
3 cup Milk; to 3 One half cups
2 Cinnamon sticks
Grated zest of 2 lemons
One half teaspoon Salt
One fourth cup Brown sugar
1 tablespoon Unsalted butter
One half teaspoon Ground cinnamon; plus
Ground cinnamon for garnish

Combine currants and Port in a small bowl and set aside to plump. Wash and
drain the rice. Place in a large saucepan with plenty of water to cover.
Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch
the rice. Drain rice in a colander, rinse with warm water, drain again and
set aside. While rice is cooking, place 3 cups milk in a medium
heavybottomed saucepan, add cinnamon sticks, lemon zest, and salt. Bring
to a simmer over medium heat. Turn off heat and let infuse until rice is
ready. Place rice in another medium heavybottomed saucepan, and ladle in 1
cup warm milk. Stir well with a wooden spoon, then turn on the lowest
possible heat and cook gently, stirring occasionally, until milk is
absorbed. Ladle in One half cup warm milk, stir, and cook until absorbed.
Continue in this manner until you have used up all the milk (remove and
discard the cinnamon sticks). With the last One half cup of milk, stir in also
the sugar, butter, ground cinnamon, and the plumped currants in Port. When
the last addition of milk has been absorbed, turn off the heat and evaluate
the consistency against your personal rice pudding preferences, bearing in
mind it will be thicker when chilled. Add One fourth cup to 1 cup additional milk
(cold is fine) as desired. Turn pudding out into a medium serving dish or
divide between six individual serving dishes and decorate top with ground
cinnamon. This recipe yields 6