Creamy Lemon and Almond Rice Pudding

cook 30 mins
Tags: Quick eats
  • 100 g (3 1/2 oz) short-grain pudding rice, rinsed
  • 50 g (2 oz) caster sugar
  • 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.
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