Once you have all the ingredients ready, start by adding them to the bread maker pan. Add the milk, heavy cream, rice, lemon zest, and cinnamon sticks. (You can also add the sugar now, but I prefer to add it later when there’s less time left.)

Set the bread maker to the jam program; on my machine, it’s program number 11 and runs for 1 hour and 20 minutes.

After about 20 minutes, I like to remove the cinnamon sticks. Pause the program, take them out with tongs, and restart the program.

When there are about 30 minutes left in the program, add the sugar. If you already added it in step 1, you can skip this step.

Let the rice pudding cool to room temperature, then refrigerate for a few hours. Serve with ground cinnamon sprinkled on top and enjoy.