Lemon and Sultana Rice Pudding

cook 30 mins
  • 1 vanilla pod, split lengthways
  • 175 g (6 oz) short grain rice
  • 750 ml (1 1/4 pints) milk
  • 2 tablespoons sultanas
  • grated rind of 2 lemons
  • 2 teaspoons caster sugar, or to taste
  • 150 ml (1/4 pint) thick natural yogurt
  • ground nutmeg, to serve
  • Scrape the seeds from the vanilla pod and add the seeds and pod to a saucepan with the rice, milk, sultanas and lemon rind.
  • Bring to the boil, then reduce the heat and simmer for 15–18 minutes until the rice is swollen and soft.
  • Add the sugar to taste and leave to cool for 10 minutes.
  • Remove the vanilla pod from the rice, then stir in the yogurt. Serve sprinkled with a little ground nutmeg.
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