Lemon rice pudding
Photo by Tamara West
See what nutritionist Mikki Williden has to say about the benefits of including more lemons in your diet.
- Heat 4 cups full cream milk with caster sugar, the half split vanilla bean pod and the lemon zest. When hot, add rice.
- Simmer for 40 minutes, stirring often, until the milk is mostly absorbed and the rice is tender (it should resemble a loose porridge). Remove from heat, season with freshly grated mace or nutmeg, cover and rest 5 minutes.
- To serve, fold 1 cup whipped cream into the hot rice, spoon into bowls and season with grated lemon zest. You can also top with a syrup such as quince or rhubarb as I have done.
More of Warren's lemon recipes