Lemon Rice Pudding

INGREDIENTS

2oz/50g short grain white pudding rice

1 pint/600ml milk

2tbsp caster sugar

0.5oz/15g butter, in small cubes

grated rind of 1 lemon

fresh or canned fruit to serve

METHOD

Grease an ovenproof 1.5pint pudding dish.

Add the rice and milk and leave to soak for 30 minutes.

Preheat the oven to 150C, 300F, Gas 2.

Add the sugar, lemon zest and butter and stir gently until combined.

Bake in the centre of the oven for at least 2 hours until turning a light golden brown.

Grate a little more zest over the rice when serving and serve hot with fresh or canned fruit.

Replacing some of the milk with cream can be a good idea if you prefer a creamier pudding.

Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.