Dessert -- Rice Pudding (English-Style)
Submitted by dvdlee on August 27, 2004 at 10:08 am

DESCRIPTION
Dessert -- Rice Pudding (English-Style)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
My favorite rice pudding is a wonderful English version by Jane Grierson, as interpreted by Laurie Colwin in her book "More Home Cooking." This is wonderful!

1/4 cup of rice (basmati is great, don't use arborio)
1 lemon
1 & 1/2 tablespoons sugar
1 pint (2 cups) half n half
small pinch of salt

Preheat oven to 250F. Butter an 8 x 8 inch baking dish.

1. Wash rice.

2. With a vegetable peeler, remove all of the zest (outer peel) in strips from the lemon. (I want to peel this quickly, so I use 2 lemons and don't peel them THAT well.) You can leave the lemon strips whole or dice into whatever size you wish.

3. Combine all ingredients. Pour into baking dish.

4. Bake the pudding for 2 & 1/2 hours (yes, that's 150 minutes!), stirring every 45 minutes. For a firmer pudding, bake a little longer, for a creamy pudding 10 to 15 minutes less.

Ms. Grigson adds cinnamon to the top of her pudding. Ms. Colwin prefers a creme brulee crust OR pours extra cream on top!

"you will find that the lemon peel has almost dissolved, and so has the rice, althought it still feels gently grainy to the tongue."