Rice pudding
900 ml of milk
600 ml cream
100 g sugar
grated zest of 1 small lemon,
150 g of rice
Fresh nutmeg
25 g butter.
Preheat oven to 170 degrees C. Slowly heat milk, cream, sugar, and lemon zest in a pan until sugar dissolves. Increase the heat and bring to a boil. Put the rice in a fireproof oven dish with a capacity of 2 liters and pour hot milk mixture. Rub the nutmeg on top and put a piece of butter. Bake for 45 minutes.
Stir, cook for another 40-45 minutes until a golden froth forms on top and until all the liquid is absorbed. Serve cold or warm.
900 ml of milk
600 ml cream
100 g sugar
grated zest of 1 small lemon,
150 g of rice
Fresh nutmeg
25 g butter.
Preheat oven to 170 degrees C. Slowly heat milk, cream, sugar, and lemon zest in a pan until sugar dissolves. Increase the heat and bring to a boil. Put the rice in a fireproof oven dish with a capacity of 2 liters and pour hot milk mixture. Rub the nutmeg on top and put a piece of butter. Bake for 45 minutes.
Stir, cook for another 40-45 minutes until a golden froth forms on top and until all the liquid is absorbed. Serve cold or warm.
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