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.

Stir in the Milk and cook gently over a low heat for 3-4 minutes, stirring occasionally until warmed through.

Pour the rice pudding into a warmed serving dish and sprinkle over the freshly grated nutmeg and flaked almonds.

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.