Iced Lemon Rice Pudding Recipe
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
Interest GroupClassic
Ingredients
| Thinly pared rind of 1 lemon | ||
| 600 ml / 1 pint milk | ||
| 50 g / 2 oz caster sugar | ||
| 100 g / 4 oz Italian round-grain or pudding rice | ||
| Finely grated rind of 1 lemon | ||
| Eggs | 2 | |
| Thinly pared lemon rind, to decorate | ||
Directions
GETTING READY
1) In a pan, pur pared lemon rind along with milk.
2) Just boil the milk and leave for 30 minutes to infuse the flavor.
MAKING
3) In a clean pan, strain the milk and add sugar.
4) Add rice to the milk and cook for 25 minutes until rice is soft but slightly firm and all milk is absorbed.
5) In a bowl, transfer the rice and add eggs and grated lemon rind.
6) In a greased 900 ml/ 1 1/2 pint mould, transfer the rice mixture.
7) Keep in refrigerator for 4-6 hours to chill.
SERVING
8) On a serving dish, carefully transfer the set rice pudding.
9) Garnish with lemon strips and serve.
1) In a pan, pur pared lemon rind along with milk.
2) Just boil the milk and leave for 30 minutes to infuse the flavor.
MAKING
3) In a clean pan, strain the milk and add sugar.
4) Add rice to the milk and cook for 25 minutes until rice is soft but slightly firm and all milk is absorbed.
5) In a bowl, transfer the rice and add eggs and grated lemon rind.
6) In a greased 900 ml/ 1 1/2 pint mould, transfer the rice mixture.
7) Keep in refrigerator for 4-6 hours to chill.
SERVING
8) On a serving dish, carefully transfer the set rice pudding.
9) Garnish with lemon strips and serve.
Chef
