Cinnamon and Lemon Rice Pudding

, from Issue #73. July, 2017
Photography by Manja Wachsmuth.
Cinnamon and Lemon Rice Pudding

Good-quality nut milks are now readily available but do check that there is no added sugar otherwise the pudding will be too sweet.

Serves: 4


½ cup short grain rice (I used aborio)
3½ cups good-quality almond milk or regular milk
1 cinnamon stick
2 long strips lemon peel
3 tablespoons caster sugar
¼ teaspoon ground cardamom
1 teaspoon vanilla paste
To serve
2 teaspoons rose or orange flower water
tinned black doris plums or cherries, well drained
chopped pistachios or roasted almonds
fresh unsprayed rose petals or other edible petals, optional


Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat and simmer very gently, stirring often, for about 40 minutes or until thick and the rice is tender. Add more milk if very thick and the rice isn’t fully cooked.

To serve: Stir the flower water into the warm rice then spoon into bowls and top with fruit, nuts and rose petals. Serves 4.