Ingredients
- ½ cup short grain rice, rinsed (Arborio is good)
- ¼ cup white sugar
- the grated zest and juice of two unwaxed lemons
- scant 2 cups of cold water
- 2/3 cup golden raisins
- 1 (14.5 oz) tin of evaporated milk
- 3 TBS flaked almonds
Instructions
Put the rice, sugar, lemon zest and juice, sultanas and cold water in a medium saucepan. Bring slowly to the boil, then simmer, uncovered for 25 minutes. Stir occasionally.
Stir in the evaporated milk and simmer for a further 5 minutes, stirring occasionally.
Preheat the broiler to high.
Pour the rice pudding into a 1-quart serving dish that is heat resistant. Sprinkle the flaked almonds over top. Pop under the heated broiler and grill just until the almonds are toasty golden brown, without burning. Serve warm, spooned out into individual serving dishes.
Notes
If you are making this pudding in advance add an additional half cup of water when you first cook it. Add the evaporated milk as above and continue to cook, but do not add the almonds. Then remove to a covered container and chill. Reheat the pudding gently over low heat on the top of the stove or in the microwave on medium power, pour into the dish and top with the flaked almonds, toasting them beneath the broiler as above.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
Nutrition
- Calories: 230