Rice Pudding
Serves 6
Ingredients
One litre of full fat milk
4 ladles of round rice
5 tbsp granulated sugar
Lemon rind
1 cinammon stick
Ground cinammon
Cover the rice with cold water and add a pinch of salt. Boil for five minutes until rice is soft and drain any excess water. In a separate pan warm the milk with the lemon rind and the stick of cinnamon. Slowly add the milk to the cooked rice and stir with a wooden spoon. Finally add the sugar. Continue stirring so as to avoid the rice sticking to the pan but ensure that it is cooking all the time. The secret is to cook the rice very slowly so that it releases the starch and remains very creamy but with whole grains.
Serve in individual dishes and dust with cinnamon.