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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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This recipe appeared on a while ago. I have made it a bit richer by adding more cream and less milk, and adding a caramel topping. A firm favourite with my family. Ingredients:
1 liter milk |
300 ml cream |
3 cinnamon sticks |
1 lemon, zest of |
1 ml salt |
80 g plain white rice |
90 ml sugar |
80 ml dark brown sugar |
cinnamon |
Directions:
1. Set aside about 1/2 cup of the milk.
2. Heat the rest of the milk and cream and add the cinnamon sticks, rice, salt and lemon zest.
3. Simmer gently, while stirring continuously, for 15 minutes.
4. Then simmer, uncovered, at the same temperature, for about one hour, stirring occasionally.
5. Add the sugar, stirring it in well, leave to simmer another 40 minutes until most of the liquid has been absorbed.
6. Add some of the reserved milk is the mixture becomes too thick.
7. Remove cinnamon sticks.
8. Pour into separate pudding dishes, sprinkle with a little cinnamon powder and about 1 tablespoon dark brown sugar.
9. Place under pre-heated grill until sugar bubbles.
10. Serve with fresh cream or ice-cream.
11. Also goes well with stewed fruit.
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