Lemony Rice Pudding

1 cup uncooked rice
8 cups milk
3/4 cup sugar
zest from 2 lemons
1/2 tsp. salt
vanilla
1/2 can sweetened condensed milk

Bring rice, milk, sugar, salt and zest to a boil.  Reduce heat and simmer 25-35 mins. until rice is tender and most of the milk absorbed.  May add up to 1/2 can sweetened condensed milk the last few minutes if you would like a richer, creamier, sweeter rice pudding.  Add vanilla. Transfer to bowl and surface with plastic wrap to help prevent a skin from forming as it cools.  Rice pudding will thicken and firm up as it cools. You can use 2%, or whole milk, half and half or part cream or any combination of these.  Use no more than half cream.  I used half 2% and half whole milk but added about 1/4 can sweetened condensed milk.