Serves 5
| 180 g Rice |
| An economical but delicious version of rice pudding. • 180 g rice; 500 ml milk; large piece lemon peel; 125 ml thick cream; 150 g sugar; juice 1 orange; 50 g candied peel. Serves 4 - 6. Pour the milk into the top of a double saucepan and add the rice, lemon peel and 4 tablespoons sugar. Cover and cook until the rice is tender about 1 1/2 hours. By this time the rice should have absorbed most of the milk and be creamy. Turn the rice into a 750 ml-souffle dish and add the orange juice and thick cream with the candied peel. Chill thoroughly. Spread the top of the rice with a layer of sugar about 0.5 cm thick and slide under a really hot grill. In about 2 minutes the sugar will have turned to toffee and the top should be smooth and even. Remove immediately and chill. | |
| Comment | |
|---|---|
| Entered | 2019-02-03 |
| Updated | 2020-12-22 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19