While this uses near-identical ingredients to British rice pudding the method is quite different, more like making risotto.
preparation time 15 minutes
cooking time about 45 minutes
serves 6 to 8
Ingredients
500 g (1 lb) short grain rice, washed and drained
finely grated zest of 1⁄2 lemon
1.2 litres (2 pints) milk
250 g (8 oz) granulated sugar
4 egg yolks
a pinch of salt
15 g (1⁄2 oz) unsalted butter
ground cinnamon
1 Put the rice in a measuring jug and check the level, then pour it into another container. Measure 21⁄2 times its volume of water, pour the water into a large pan and bring to the boil. Add the rice and lemon zest, reduce the heat and simmer for 12–15 minutes, until the water has been absorbed.
2 Over a low heat, add the milk a ladleful at a time, stirring constantly with a wooden spoon and allowing the rice to absorb the milk before adding more.
3 With the last of the milk, add the sugar, egg yolks, salt, butter and a pinch of cinnamon. Mix well, cover with a tight-fitting lid and cook very gently for 15–20 minutes.
4 Serve hot, with a little cinnamon sprinkled over the surface, or chilled.