Creamy Cinnamon Rice Pudding
Rrice pudding with rose water, cinnamon, cream and lemon
1 1/2 cups white rice
3 cups milk
1 cup cream
1 cup sugar
1 tablespoon rose water
1teaspoon ground cinnamon
Finely grated rind of 1 lemon
- Place milk, cinnamon, lemon rind and sugar in a large
saucepan and bring to the boil over medium-high heat, stirring to prevent
milk solids from burning on the bottom.
- Stir in rice, then reduce heat to low and cook,
stirring occasionally, for 40-50 minutes or until rice is cooked.
- Stir in the cream and cook for further 5 minutes.
- Remove from heat, cool to room temperature, to serve
divide rice pudding among bowls then top with your choice of seasonal fruit.