Rice Pudding With Lemon And Cinnamon

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Rice Pudding With Lemon And Cinnamon
Main ingredients
  • Rice & Grains
Ingredients
Method

Ingredients

  • 1l full-fat milk
  • 1 vanilla pod
  • 1 cinnamon stick
  • 160g Arborio rice
  • 120g fine cane sugar
  • grated zest of ½ lemon
  • 40g butter, in dice
  • 30g unsalted shelled pistachios

  • Method

  • 1
    Pour the milk into the tagine base. Cut the vanilla pod in half lengthways, scrape out the seeds and add to the milk with the cinnamon stick. Bring to a simmer over a low to medium heat.
  • 2
    Wash the rice in running cold water and drain. Stir the rice quickly into the simmering milk, bring back to a simmer and reduce the heat to low. Place on the tagines lid and cook for about 30 minutes. Stir regularly to prevent the rice from catching on the bottom.
  • 3
    When the rice is tender, stir in the cane sugar, lemon zest and butter.
  • 4
    Chop the pistachios and sprinkle over the rice.
  • 5
    Serve the rice in dessert bowls.