A sumptuous variation on traditional rice pudding, this recipe is also much quicker to make.
150 g (6 oz) pudding rice
finely-grated rind and juice of 1 lemon
100 g (4 oz) sultanas
1.1 litre (2 pints) water
397 g can Sweetened Condensed Milk
pinch of freshly grated nutmeg
25 g (1 oz) flaked almonds
icing sugar, to dust
finely-grated rind and juice of 1 lemon
100 g (4 oz) sultanas
1.1 litre (2 pints) water
397 g can Sweetened Condensed Milk
pinch of freshly grated nutmeg
25 g (1 oz) flaked almonds
icing sugar, to dust
method
1. Wash the rice thoroughly, drain well and place in a large saucepan with the lemon rind and juice, sultanas and the measured water. Bring to the boil and simmer, uncovered, for 25 minutes.
2. Stir in the Milk and cook gently over a low heat for 3-4 minutes, stirring occasionally until warmed through.
3. Pour the rice pudding into a warmed serving dish and sprinkle over the freshly grated nutmeg and flaked almonds.
4. Place under a hot grill until the almonds are toasted but be careful not to let them burn. Just before serving, dust -with icing sugar.
2. Stir in the Milk and cook gently over a low heat for 3-4 minutes, stirring occasionally until warmed through.
3. Pour the rice pudding into a warmed serving dish and sprinkle over the freshly grated nutmeg and flaked almonds.
4. Place under a hot grill until the almonds are toasted but be careful not to let them burn. Just before serving, dust -with icing sugar.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
