March 04, 2018


Creamed rice milk pudding - 1 can (450 gms)
Cornflour - 1 tbsp
Milk - 150 ml
Sugar - 2 tbsp
Large egg yolk - 1
Small lemon - 1 grated zest
Grated chocolate, to decorate


  • Turn the creamed rice into a saucepan and set over low heat.
  • Blend the cornflour with 2-3 tbsp of milk, then stir in half the remaining milk.
  • Add the cornflour mixture to the rice together with the sugar.
  • Bring slowly to the boil, stirring, and simmer for 2 minutes.
  • Beat the egg yolk with the remaining milk, then stir into the rice pudding.
  • Add the lemon zest and simmer, stirring, for 2 minutes more.
  • Remove the pan from the heat and pour the pudding into 4 individual dessert bowls.
  • Sprinkle a little grated chocolate over each pudding.
  • Serve hot or chilled.

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