September 03, 2018


Short grained pudding rice - 175 gms
Sugar - 75 gms
Milk - 850 ml
Pared zest of one large lemon
Eggs - 2
Egg yolks - 4

To Decorate:
orange slices - quartered

For the topping:
Castor sugar - 2-3 tsp
Ground cinnamon - 1/4 tsp


  • Place the milk, rice, sugar and pieces of lemon zest in a large saucepan. Bring to the boil, then lower the heat.
  • Cover tightly and simmer for 35-40 minutes or until the rice is tender and most of the milk has been absorbed, stirring occasionally. Remove from the heat.
  • Remove the pieces of lemon zest from the rice mixture. In a small bowl, beat together the eggs and the egg yolks, then beat into the rice. 
  • Return to a very low heat and cook for 2 minutes, stirring constantly.
  • Place the rice in flour individual serving bowls, allow to cool, then chill for 3-4 hours.
  • To serve, mix together the sugar and cinnamon and sprinkle over each bowl, parallel line.
  • Decorate with quartered orange slices and serve immediately, while sill chilled.

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