Mediterranean rice dessert recipe
information
This is a quick and easy way to stretch a can of rice pudding to serve 4.
ingredients
450 g (15 1/2 oz) can creamed rice milk pudding
1 tablespoon cornflour
150 ml (1/4 pint) milk
2 tablespoons sugar
1 large egg yolk
grated zest of 1 small lemon
grated chocolate, to decorate
1 tablespoon cornflour
150 ml (1/4 pint) milk
2 tablespoons sugar
1 large egg yolk
grated zest of 1 small lemon
grated chocolate, to decorate
method
1. Turn the creamed rice into a saucepan and set over low heat.
2. Blend the cornflour with 2 - 3 tablespoons of milk, then stir in half the remaining milk. Add the cornflour mixture to the rice together with the sugar. Bring slowly to the boil, stirring, and simmer for 2 minutes.
3. Beat the egg yolk with the remaining milk, then stir into the rice pudding. Add the lemon zest and simmer, stirring, for 2 minutes more.
4. Remove the pan from the heat and pour the pudding into 4 individual dessert bowls. Sprinkle a little grated chocolate over each pudding. Serve hot or chilled.
2. Blend the cornflour with 2 - 3 tablespoons of milk, then stir in half the remaining milk. Add the cornflour mixture to the rice together with the sugar. Bring slowly to the boil, stirring, and simmer for 2 minutes.
3. Beat the egg yolk with the remaining milk, then stir into the rice pudding. Add the lemon zest and simmer, stirring, for 2 minutes more.
4. Remove the pan from the heat and pour the pudding into 4 individual dessert bowls. Sprinkle a little grated chocolate over each pudding. Serve hot or chilled.
serving amount
serves 4
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more information
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