grated rind and juice of 2 unwaxed lemons, plus extra rind to decorate
100 g (3 1/2 oz) sultanas
450 ml (3/4 pint) boiling water
410 g (13 oz) can evaporated milk
25 g (1 oz) flaked almonds
Place the rice, sugar, lemon rind and juice, sultanas and measurement water in a saucepan and simmer, uncovered, for 20–25 minutes. Stir in the evaporated milk and simmer for a further 5 minutes until the rice is tender.
Meanwhile, place the almonds in a hot frying pan and dry-fry for 1–2 minutes until toasted.
Pour the rice pudding into warmed serving dishes and sprinkle with the flaked almonds and extra lemon rind. Serve immediately.