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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A traditional English sweet dish. There seem to be many variations of this dish, this is just one of them. Ingredients:
4 ounces round grain rice, wash, soaked in cold water for 30 minutes and drained |
10 fluid ounces milk |
10 fluid ounces double cream |
2 ounces sugar |
1 tablespoon grated lemon rind |
1 teaspoon cinnamon |
Directions:
1. Combine all the ingredients in the top part of a double saucepan. Half fill the bottom part with boiling water and place over a moderately low heat.
2. Cover the pan and cook the mixture, stirring occasionally for 50-55 minutes or until the rice is soft and has absorbed most of the liquid.
3. Remove from the heat and pour mixture into a 1 pint souffle dish. Allow to cool to room temperature, then place in the refrigerator to chill for 3 hours or until set.
4. Serve cold, with stiffly whipped cream or fruit compote.
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