Rosie's mum gave us this recipe. After halving the ingredients I whipped up a batch and it is delicious. By treating it as a risotto (as oppose to throwing all ingredients into the oven) you get an extremely creamy end result with a delicious hint of lemon. Fab on its own, or served with a blob of jam.
Serves 4
1.1L milk (full fat or semi-skimmed)
150g pudding rice
2 teaspoons cornflour
150g sugar
2 - 3 strips of lemon peel
1. Pour the milk, rice and lemon into a heavy-bottomed pan. Bring up to temperature (hot but not boiling) on a high heat and then reduce to a low heat. Stir and cook for 30 minutes or until the rice is soft (half the recipe, 20 - 25 minutes cooking).
2. Mix the cornflour and sugar separately to get the flour evenly mixed in.
3. Stir the cornflour/sugar mix into the milky lemony rice.
4. Stir again for 20 - 30 minutes until thick (half the recipe, more like 10 - 15 minutes).
5. Remove the lemon and transfer to a serving dish and leave to cool. This can be enjoyed warm or at room temperature (or cold if that's how you roll).
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