Cinnamon and Lemon Rice Pudding
Photography by Manja Wachsmuth.
Good-quality nut milks are now readily available but do check that there is no added sugar otherwise the pudding will be too sweet.
Serves: 4
INGREDIENTS
½ cup short grain rice (I used aborio)
3½ cups good-quality almond milk or regular milk
1 cinnamon stick
2 long strips lemon peel
3 tablespoons caster sugar
¼ teaspoon ground cardamom
1 teaspoon vanilla paste
To serve
2 teaspoons rose or orange flower water
tinned black doris plums or cherries, well drained
chopped pistachios or roasted almonds
fresh unsprayed rose petals or other edible petals, optional
METHOD
Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat and simmer very gently, stirring often, for about 40 minutes or until thick and the rice is tender. Add more milk if very thick and the rice isn’t fully cooked.
To serve: Stir the flower water into the warm rice then spoon into bowls and top with fruit, nuts and rose petals. Serves 4.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!