Arroz con leche y sirope de limón (Rice and lemon syrup pudding)
For the rice pudding:
Approximately 1.25 litres milk (depending on the rice)
200g pudding rice
Rind of 2 lemons
2 cinnamon sticks
50 g caster sugar
For the lemon infusion:
Rind and juice of 2 lemons
2 cinnamon sticks
50g caster sugar
225ml water
To make the rice pudding:
Peel 2 lemons and place the rind in a pan with the milk and cinnamon sticks. As it comes to the boil, add the rice and cook gently, stirring constantly, for about 30 minutes.
Add the sugar and continue to cook gently, without stirring at all, for a further 15 minutes, or until the rice is tender.
Remove the lemon skins and cinnamon sticks and if necessary, separate the rice from the milk (this will depend on how well the rice absorbs the milk). Cool and place both the rice and the milk in the fridge until ready to serve.
To make the lemon syrup:
Place the lemon skins in the water and bring to the boil. Remove from the heat and add the sugar, making sure that all the sugar is dissolved before bringing back to the boil for 10 minutes or so, until the water begins to change a light golden brown. Add the cinnamon sticks and the juice of 2 lemons and reduce the liquid by half. Strain.
To serve:
This desert looks lovely in some pretty glass dishes or cocktail glasses.
Place some rice in the bottom of the dish or glass, and pour over a little of the lemon infusion, then some of the milk. Garnish with a small piece of cinnamon and small slivers of lemon rind. Serve chilled.
This dish can be prepared ahead and removed from the fridge just before serving.
Approximately 1.25 litres milk (depending on the rice)
200g pudding rice
Rind of 2 lemons
2 cinnamon sticks
50 g caster sugar
For the lemon infusion:
Rind and juice of 2 lemons
2 cinnamon sticks
50g caster sugar
225ml water
To make the rice pudding:
Peel 2 lemons and place the rind in a pan with the milk and cinnamon sticks. As it comes to the boil, add the rice and cook gently, stirring constantly, for about 30 minutes.
Add the sugar and continue to cook gently, without stirring at all, for a further 15 minutes, or until the rice is tender.
Remove the lemon skins and cinnamon sticks and if necessary, separate the rice from the milk (this will depend on how well the rice absorbs the milk). Cool and place both the rice and the milk in the fridge until ready to serve.
To make the lemon syrup:
Place the lemon skins in the water and bring to the boil. Remove from the heat and add the sugar, making sure that all the sugar is dissolved before bringing back to the boil for 10 minutes or so, until the water begins to change a light golden brown. Add the cinnamon sticks and the juice of 2 lemons and reduce the liquid by half. Strain.
To serve:
This desert looks lovely in some pretty glass dishes or cocktail glasses.
Place some rice in the bottom of the dish or glass, and pour over a little of the lemon infusion, then some of the milk. Garnish with a small piece of cinnamon and small slivers of lemon rind. Serve chilled.
This dish can be prepared ahead and removed from the fridge just before serving.